Sourdough Pizza & Roasted Tomato Salad

Serves 2

A fabulous weekend treat!

Endorsed by Clean & Lean by Emma Wilson Fitness


Roasted Tomato Salad ingredients:

3 tbsp olive oil

500g cherry tomatoes

1 tsp sea salt

1/2 tsp ground black pepper

4 spring onions finely chopped

1 tbsp red wine vinegar


Pizza ingredients:

1 Devonshire Bakery Sourdough pizza ball

Tomato puree or tomato passata

125g (drained) Buffalo Mozarella sliced

100g White Fox cheddar grated

Rocket (handful)

4 slices Prosciutto

Balsamic vinegar (drizzle)


Roasted tomato salad method:

Preheat oven to 200’F

Brush the tomatoes with oil to cover

Place on a baking tray and bake for 15 minutes until browned

Stir and turn off the oven, but leave the tomatoes to bake for approximately 10 minutes longer

Plate and sprinkle with chopped spring onions

Drizzle with vinegar

Rest and serve lukewarm or cold.

Pizza method:

Defrost Devonshire Bakery Sourdough ball for 12 hours.

Preheat oven to 200’F or light pizza oven

Roll out the dough on a floured surface to approximately 10″ diameter

Coat dough base with tomato puree

Sprinkle with the grated cheddar

Place sliced mozzarella evenly around the base

Either place on a pizza tray & put in the oven or place in pizza oven for 8-10 minutes (timing may vary between ovens)

When cooked, add a handful of rocket and torn slices of Proscuitto on top. Add a drizzle of balsamic vinegar.