Celeriac oven chips
Give oven chips a new twist - with a helping of celeriac
Vegetarian deep-dish pizza
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 500g self-raising flour
- 1 tbsp baking powder
- 100g butterdiced
- 300ml milk
- 2 tbsp olive oilplus extra for brushing
- 1handful semi-dried tomatoes
- 2small courgettesthickly sliced
- ½ x jar chargrilled artichokein oil, drained
- 125g ball vegetarian mozzarelladrained and diced
- 50g mature cheddaror vegetarian alternative, grated
- ½ tsp dried oreganoor rosemary
Nutrition: per serving
- kcal589
- fat30g
- saturates15g
- carbs69g
- sugars5g
- fibre3g
- protein16g
- salt2.85g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Mix the flour, baking powder and ½ tsp salt in a large bowl, then rub in the butter. Add the milk and bring together to make a soft, slightly sticky dough. Brush a 25cm x 36cm baking tray with a little olive oil and press the dough into it, making sure it goes right to the corners.
step 2
Arrange the tomatoes, courgettes and artichokes over the base. Scatter over the cheeses, drizzle with the remaining oil and sprinkle with the oregano. Season with pepper. Bake for 25 mins until nicely browned. Can be cooled, sliced in the tin and frozen for up to a month. Defrost before wrapping in foil and reheating in a low oven.
