Deep Pan Pizza

Children will love decorating their own and choosing their favourite toppings. Fun for all the family.

 75 g PURE SUNFLOWER SPREAD, MELTED
 100 g CARROT (GRATED)
 1 EGG (BEATEN)
 150 ml WATER
 100 g BROWN RICE FLOUR
 100 g POTATO FLOUR
 2 tsp GLUTEN FREE BAKING POWDER
 SALT & PEPPER TO SEASON
TOPPING:
 25 g PURE SPREAD
 50 g ORGANIC TOMATO PUREE
 1 tsp DRIED MIXED HERBS OR 1TBSP FRESH HERBS (CHOPPED)
 1 TOMATO (SLICED)
 50 g COURGETTE (THINLY SLICED)
 ½ RED, ORANGE OR GREEN PEPPER (DICED)
 3 SPRING ONIONS (SLICED ON THE DIAGONAL)
 1 HEAD BROCCOLI (CUT INTO SMALL FLORETS)
 CARROT SLICE CUT INTO STAR
 FRESH BASIL LEAVES TO GARNISH

1

Melt 25g of Pure spread in a pan and stir-fry the courgette, peppers, broccoli and spring onion for 3 minutes.

2

Add the tomatoes last and cook briefly. Put to one side.

3

Liquidise the carrot to a smooth puree with the water and egg.

4

Mix all the dry ingredients together for the base with 3 tablespoons of Pure spread. Quickly fold the flour mixture into the puree. Do not leave to stand.

5

Heat a 20cm frying pan, greasing the base with remaining Pure spread.

6

Pour the batter into the pan and cook until the mixture bubbles and sets. Carefully turn over with a fish slice and cook the other side. Each side should take about 10 minutes.

7

While cooking the second side, spread the top with the tomato puree, a scattering of herbs and top with the stir-fried vegetables. Remove from pan and serve on a plate, garnish with basil leaves and carrot stars.

8

This pizza can be served hot or cold.