Oat Base Mini Pizza With Mushroom Topping

I just couldn't wait for my Piggies to be back to make this and I just had to try this recipe out last night. It is from my new cookbook " Oats Delicieux " . Angie of Angie's Recipe, this is for you :)) It not only looks good in the recipe book but taste delish too and it is a healthy snack for Daddy and I. Good idea to make this for my pot bless next month :)) It uses oat flour for the pizza base. Taste more like a tart though , haha but it is delicious ! Oat flour can be bought from the organic food shops. But you can also prepare them yourself. All you need is some instant oats and a food processor. Toast instant oats in an oven set at about 180º C until they are light and dry. Blast them in the food processor until they turn powdery. Store them in the refrigerator for future use. Useful tips :))) Seriously it is so yummy and healthy....once again I am not a health freak but this is yummiliciously good :))

the dough is firm and easy to handle

I used the ratatouille left -overs in the freezer :p as topping

and added some tin button mushrooms and zucchini :)
of course , can't leave the cheddar and mozzarella out !

wow....a real delish....delightful flavor :p

each mini one bursting with flavors !

Oat Base Mini Pizza With Mushroom Topping

(original recipe : Capsicum & Mushroom Mini Pizzas )

Pizza Base

120 gm self-raising flour

80 gm oat flour

80 gm butter (chilled and cubed)

1 tsp dried parsley (optional)

4 tbsp fresh milk

Topping

1.2 tbsp sunflower seed oil

1 large capsicum ( sliced )

100 gm button mushroom ( sliced)

1 large onion (chopped)

4 tbsp can tomato paste

2 tbsp olive oil

Garnishing

Mozzarella cheese (grated)

black pepper ( coarsely grounded )

paprika powder (optional)

Method:

Sift self-raising powder and oat flour. Rub butter with flour until crumbles. Add in dried parsley and knead evenly.

Add milk and knead until firm dough forms. Roll the dough out on a floured table to a thickness of 1cm. Cut it round with a 4" diameter cookie cutter and place on a baking tray lined with parchment paper.

Heat up sunflower seed oil in pan. Saute onions, capsicum and mushrooms for about 3-5 mins until slightly soften. Remove and set aside.

Brush olive oil on surface of pizza bases, followed by a layer of tomato paste. Arrange capsicum and mushrooms on top. Sprinkle with mozzarella cheese, black pepper and a ligh sprinkle of paprika powder.

Bake in a preheated oven at 170º C for about 15 minutes or until slightly brown.

* * the above recipe is from my new cookbook Oats Delicieux **

I used the pizza base recipe from this book

To Ernest my beloved nephew...it is a year since you left us...

I miss you so much and I know you are looking down with a smile

on your face and I know you are pleased that I have achieved far

in my baking ! I love you Ernest so much....I dedicate

this pizza to you ...for I know you love pizzas :)))

26th April 1976 - 2nd December 2008

Yours truly,

Aunty Elin

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