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Pan pizza

Name: Pan pizza
Prep time: 20 min
Cook time: 20 min
Ingredients: 2 cups white self-raising flour; ⅓ cup soy flour; 250g firm tofu; ¼ cup So Good Lite soy milk; 2 tsp olive oil; ½ cup tomato-based pasta sauce, salt-reduced; 60g button mushrooms, sliced; 60g brown mushrooms, sliced; ½ cup cooked red kidney beans; 1 medium red onion, diced; 4 baby bocconcini, sliced; 15 fresh basil leaves; ½ medium lemon, cut into wedges

Serves: 4

Prep: 20

Cook: 20

A vegetarian pizza for that quick lunch or brunch with a friend.

Ingredients

2 cups white self-raising flour
⅓ cup soy flour
250g firm tofu
¼ cup So Good Lite soy milk
2 tsp olive oil
½ cup tomato-based pasta sauce, salt-reduced
60g button mushrooms, sliced
60g brown mushrooms, sliced
½ cup cooked red kidney beans
1 medium red onion, diced
4 baby bocconcini, sliced
15 fresh basil leaves
½ medium lemon, cut into wedges

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Method

Place the flours, tofu and So Good in a food processor and pulse to form a dough. Roll out to a 25cm round, place between two pieces of baking paper
Heat oil in a 25cm frypan and cook the dough over medium heat for 5 minutes. Turn out on a plate, then flip it back into the pan and cook the other side for 5 minutes.
Spread the tomato pasta sauce over the cooked dough and sprinkle with the mushrooms, beans and onion. Lay the bocconcini and basil over the top. Cook the pizza under a hot grill for 10 minutes. Squeeze the lemon over the top and serve immediately.