“This recipe comes from the January 2009 issue of "recipes +" magazine.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 375 g gluten-free bread mix
  • 1 egg, lightly beaten
  • 1 tablespoon olive oil
  • 1 large potato, thinly sliced
  • 200 g butternut pumpkin, thinly sliced
  • 150 g rindless bacon, trimmed of fat and finely chopped
  • 1 teaspoon flaked sea salt
  • 13 cup light sour cream
  • 13 cup gluten-free sweet chili sauce
  • 1 tablespoon thyme leaves

Directions

  1. Preheat oven to 200c/180C fan-forced. Grease a 30x20cm slice pan.
  2. Using an electric mixer, beat bread mix, egg and 1 cup lukewarm water in a large bowl on low speed until combined. Increase speed; beat for 3 minutes or until mixture is smooth and elastic.
  3. Spread batter in prepared pan; smooth surface. Cover loosely with greased foil. Bake for 15 minutes.
  4. Remove foil. Brush bread with oil. Top with potato, pumpkin and bacon; sprinkle with salt. Bake for 20 minutes or until base is crisp. Combine cream and chilli sauce; drizzle over pizza. Sprinkle with thyme and serve at once.

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