Soda Bread Pizzettas

Soda Bread Pizzettas are mini, no-yeast pizzas made with a wholesome wholemeal soda bread base and topped with tomato purée, fresh vegetables, oregano, and reduced-fat mozzarella. They bake in just ten minutes, making them a quick and nutritious option for snacks, lunches, or appetisers. Light, rustic, and customisable, they pair perfectly with salads, soups, or Mediterranean-style sides.

Soda Bread Pizzetta Recipe - TheRecipe.Website

Prep Time 10

Cook Time 15

Total Time 25

Servings Pizzettas

Ingredients

2 large tomatoes thinly sliced
1 medium red onion very thinly sliced
100 g sweetcorn
50 g mozzarella reduced-fat sliced thinly
125 g wholemeal flour sprinkle for rolling
1/2 tsp bicarbonate of soda
1 tbsp yogurt
1 tsp rapeseed oil
1 tbsp tomato puree
1 tsp oregano heaped

Instructions

Preheat the oven to 190°C/375°F/gas 5.
Prepare all the vegetables and slice the cheese for the toppings.
Add the flour and bicarbonate of soda to a mixing bowl.
125 g wholemeal flour, 1/2 tsp bicarbonate of soda
Thoroughly mix in the yogurt and 75ml water.
1 tbsp yogurt, 1 tsp rapeseed oil
Shape into eight small balls and roll into rounds, using a little flour to stop them sticking.
Place on a lightly oiled baking sheet and spread with tomato puree then add a slice of tomato, sprinkle with oregano.
1 tbsp tomato puree, 1 tsp oregano, 2 large tomatoes
Scatter with onion and sweetcorn and top each with a slice of mozzarella.
1 medium red onion, 100 g sweetcorn, 50 g mozzarella
Bake for 10 minutes and serve.

Notes

Recipe tips for the Soda Bread Pizzettas:

You could use any toppings you like – try spinach, red pepper and onion, or use reduced-fat Cheddar instead of mozzarella.

Make each pizzetta half the size for perfect party nibbles.

Freezing instructions: Suitable for freezing once cooked. Freeze with greaseproof paper between each pizzetta. Defrost 1 hour then bake as normal.

Nutrition