Everything Spicy Is Nicey

2 servings

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Everything Spicy Is Nicey Ingredients

1 280 gram pac white bread and	3 tb Shredded fresh basil leaves;
7 tb Olive oil	; to garnish
2 tb Harissa paste	5 Baby red peppers
4 tb Tomato puree	2 tb White wine
Flour to dust	1 Bayleaf
3 Plum tomatoes	2 Cloves garlic; plus 1 clove
3 tb Grated parmesan	; crushed garlic
2 Eggs	1 ts Balsamic vinegar
150 g Red chard; rinsed and well	1 ts Red wine vinegar
; drained	Salt and pepper

Instructions for Everything Spicy Is Nicey

Preheat the oven to 220c/425f/Gas 7. Grease two baking sheets. 1 Make up the pizza base according to the packet instructions, adding 1 tbsp olive oil to the liquid. Divide the dough in half. Mix together the harissa paste and tomato puree. 2 For the Calzone: Roll out a piece of dough on a floured work surface into a round. Spread half the tomato paste mix on top, chop one tomato and sprinkle over with 1 tbsp grated parmesan. 3 Season, fold the dough in half, seal the edges and dust with a little flour. Place on a baking sheet and cook in the oven for 15-18 minutes, or until the dough is cooked and browned. 4 For the Pizza: Roll out the remaining dough into a round and place on a baking sheet. Drizzle 1 tbsp olive oil over the dough and bake in the oven for about 8-10 minutes, or until the dough is cooked and golden brown. 5 Slice the remaining tomatoes. Heat 1 tbsp olive oil in a frying pan, add the tomatoes and cook until softened, season and remove from the pan. 6 Crack the eggs into a frying pan, fry to taste and season with pepper. Heat a wok, add half the chard and 1 tbsp olive oil and cook quickly to wilt. 7 Spread the remaining tomato paste mix over the cooked pizza base. Arrange the wilted chard on top, then the tomatoes and the fried eggs. 8 Sprinkle over 2 tbsp grated parmesan and garnish with basil leaves. Serve on a plate. 9 For the pan baked peppers, place peppers in a small frying pan with 1 tbsp olive oil. Season with salt, cover the pan with a lid and cook for about five minutes, stirring occasionally. 10 Add the wine, bayleaf and whole garlic cloves, cover and cook gently for 10 minutes, until the peppers are tender. Stir in the shredded basil. 11 Shred the remaining chard. In a bowl, mix together the crushed garlic, balsamic vinegar, red wine vinegar and 2 tbsp olive oil. Season, add the shredded chard and toss to coat. 12 Serve the salad in a shallow dish and spoon half of the peppers on top. Serve the remaining peppers in a bowl. Converted by MC_Buster. NOTES : Chef - Lesley Waters Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized