Cream Cheese Pizza
Pizza with an unusal topping
Servings: 2 pizzas
Calories: 722kcal
Equipment
- large mixing spoon
- mixing bowl
- small sharp knife
- baking tray
Ingredients
Pizza Base
- 200 g flour
- 1 tsp yeast
- ½ tsp sugar
- ½ tsp salt
- water
Toppings
- 100 g tomato purée
- 100 g onion peeled and sliced
- 1 clove garlic crushed
- 50 g peas
- 100 g cream cheese
- 50 g black olives pitted
- 15 ml oil
Metric - US Customary
Instructions
Pizza Base
- Mix the flour and yeast, salt and sugar, with enough water to make a loose dough.
- Cover with a plate and leave to rise. This can be done overnight or left all day. Or it will take about an hour. The flavour will develop the longer you can leave it, you even leave it, covered, in the fridge for 2 or 3 days.
- About an hour before you want to eat, knock the dough back by scooping it out onto the work top. Divide into 2 pieces. Shape each piece into a pizza shape, which will be about the size of a small dinner plate.
- Leave to rise again for half an hour, uncovered.
Topping
- Spread the tomato puree on the base.
- Sprinkle over the sliced onions and garlic.
- Sprinkle over the peas.
- Distribute the olives
- Dot over the cream cheese
- Drizzle a little oil over the whole lot
- Bake at Gas 7 / 425F / 220C / 200C fan for 30 minutes, or until the crust edges are golden and serve immediately.
Notes
- Leave off the tomato puree for a white pizza.
- Or omit the black olives if making for people who don't like them.
- Replace the olives with a few shreds of chicken or beef
- Replace the peas with sweetcorn
- Add a few mushrooms, best to cook them through first to get rid of the water.
- Try mixing the tomato puree and cream cheese together before spreading on the base
Nutrition
Calories: 722kcal | Carbohydrates: 96g | Protein: 19g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1153mg | Potassium: 603mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1217IU | Vitamin C: 19mg | Calcium: 109mg | Iron: 6mg
