Recipe - Pan-Fried Noodles With Assorted Vegetables

225 g Self raising flour
1 pn Salt
1 teaspoon Chopped fresh oregano or 1/4
tsp dried
150 ml Warm water
2 tablespoon Olive oil; (2 to 3)
4 tablespoon Passata or creamed tomatoes
6 Pomodorino
100 g Taleggio
3 sl Parma ham
2 tablespoon Freshly grated Parmesan
1 lg Handful fresh rocket or
basil leaves
Salt and pepper

Preheat the grill.

1 For the Dough: Sift the flour and salt into a large bowl; stir in the
herbs. Make a well in the centre and pour in the water and 1 tbsp olive
oil. Mix together to make a soft dough.

2 Heat 1 tbsp oil in 25cm/10" skillet. Using a rolling pin, shape into a
25cm/10" round and cook in the skillet for 56 minutes until the underside
is golden brown.

3 Flip the pizza base over and spoon over the passata. Halve the pomodorino
and scatter over the pizza. Break the Taleggio into pieces and scatter over
the pizza.

4 Tear the Parma ham and scatter over the pizza. Sprinkle with the
Parmesan. Drizzle over a little olive oil and some salt and pepper.

5 Place the skillet under a medium grill for 34 minutes until the top is
golden and the base is cooked through. Cut into wedges, scatter over the
rocket leaves and serve.

Converted by MC_Buster.

Per serving: 119 Calories (kcal); 14g Total Fat; (100% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 69mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 One half Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.