Vegetarian Semolina Pizza

I based this on the white smoked salmon pizza I made recently! I wanted to try with a different flour and noticed that I had an unopened bag of semolina in the cupboard. Lightbulb! I topped it with whatever I had at hand and that needed to be used up, and it turned into a pretty delicious vegetarian feast!

Vegetarian Semolina Pizza
(Serves 1, about 510 calories)

For the base:
60g semolina flour
3 egg whites
Oregano
Garlic powder
Salt and pepper
1/2 tsp psyllium husk (optional)

Topping:
60g light Philadelphia
A few tbsp chopped tomatoes (or 1 1/2 tbsp tomato purée)
2 small Spring onions, chopped
30g camembert, chopped
Freshly torn basil leaves
Salt, pepper, oregano
Or anything else you want to add!

- Start by pre-heating the oven to about 200-220°C.

- Mix all the ingredients together in a small bowl and leave it to stand for a couple of minutes so the psyllium husk (if using) gets the chance to thicken up the dough a little.

- Grease (VERY important!) 10-15cm quiche or cake tin and spread the base-batter evenly. Pop it in the oven for 10-15 minutes until cooked. Take it out and top with the cream cheese, tomatoes, Spring onions, camembert, basil leaves and seasoning, return it to the oven for another five minutes until the camembert is melted and the basil leaves slightly wilted.

Dinner's ready!


Recipe by yours truly,

- Jules