Under 60 mins
Mean 3, rated 15 times
Provena Gluten Free Wholegrain Oatflour
(200 g/150 g)
canned tuna fisk
Mix the dry yeast into a small amount of flour and, with the salt, add to water a little warmer than your hand (+42°C). Add the rest of the flour and oil and knead the dough until smooth.
On a baking surface form a 20 cm long sausage from the dough. Cut the sausage into 10 equal pieces.
Gently press the pieces into round (diameter of 8 cm) pizza bases and put onto an oven tray covered in baking paper. Let rise for around 20 minutes.
Preheat the oven to 250 degrees.
Spread the tomato ketchup, drained tuna, thawed prawns, olive slices, lemon pepper, oregano and grated cheese onto the bases.
Bake on the middle shelf of the oven for 10–12 minutes.
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Provena Gluten Free Wholegrain Oatflour 400 g 400 g
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