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Step 2

Step 3

  • Self-raising flour 175.0 g
  • Baking powder 10.0 g
  • Milk 150.0 ml

Step 4

  • Baby marrow (sliced) 400.0 g
  • Snow peas (sliced) 400.0 g
  • Button mushrooms (sliced) 170.0 g
  • Mozzarella cheese (grated) 600.0 g
  • Bacon (diced) 600.0 g
  • Thyme (fresh, leaves removed) 2.0 g
  1. Step 1

    •  Pre-heat oven to 225 °C. Grease a baking sheet.
  2. Step 2

    • In a pot, bring water to the boil. Once boiled, remove from heat and whisk in Knorr Professional Potato Mash Flakes and Knorr Professional Mushroom Sauce Powder and mix well. Set aside.
  3. Step 3

    • Sift the flour and baking powder into a bowl. Add the potato mix and Robertsons Mixed Herbs and stir to combine. Add the milk and mix to form a soft dough. Turn onto a lightly floured surface and knead lightly to form a smooth ball. Place on a baking sheet and press out evenly. Put into the oven and bake for 15 min. Remove from oven and lower the temperature to 200 °C
  4. Step 4

    • Spread the Knorr Tomato Pronto over the base and top with baby marrow, snow peas, mushrooms, mozzarella and bacon. Sprinkle with thyme leaves.
  5. Step 5

    •  Return to the oven for 8 to 10 min until the cheese has melted and the edge of the base is crisp.
  6. Chef's Tip:

    • Ensure that you don’t overmix the mash. Substitute the Robertsons Mixed Herbs with Robertsons Italian Herbs or Robertsons Origanum.