Slow-roasted cherry tomato pizza
500 g, vine-ripened
2 clove(s), sliced
Red wine vinegar
¼ cup(s), (65g)
Reduced fat feta cheese
100 g, crumbled
White self-raising flour
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
1 x 3 second spray(s)
- 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.
- Place spinach in a colander over sink and pour boiling water over until wilted. Drain and set aside.
- 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.
- 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.