Slow-roasted cherry tomato pizza
7
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Ingredients
Cherry tomatoes
500 g, vine-ripened
Garlic
2 clove(s), sliced
Brown sugar
1 tsp
Olive oil
2 tsp
Red wine vinegar
2 tsp
Baby spinach
100 g
Pizza sauce
¼ cup(s), (65g)
Reduced fat feta cheese
100 g, crumbled
White self-raising flour
125 g
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 140°C. Gently remove tomatoes from the vine and place on a large baking tray. Sprinkle with garlic cloves, sugar and ½ teaspoon salt. Drizzle over olive oil and vinegar. Bake for 30-40 minutes or until tomatoes are soft and juices have caramelised.
2
Place spinach in a colander over sink and pour boiling water over until wilted. Drain and set aside.
3
Meanwhile, preheat oven to 200°C. Lightly spray a large baking tray with oil. Place flour in a medium bowl and season with salt and pepper. Stir in yoghurt with a flat-blade knife to form a dough. Turn dough onto a lightly floured surface. Knead for 2 minutes until smooth, then divide into 4 equal portions. Shape each portion into a ball and roll out into a 15cm round. Transfer pizza bases to prepared tray.
4
Spread pizza sauce evenly over bases, top with wilted spinach, slow-roasted tomatoes and feta. Bake for 10-12 minutes or until the pizza bases are crisp and golden.
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