Tomato Flambé

Tomato Flambé

Main, Vegetables -


For the dough

  • 375g plain flour
  • 1 teaspoon salt
  • 1 tablespoon caster sugar
  • 7g dried active baking yeast
  • 2 tablespoons olive oil
  • 225ml warm water (45 C)

The toppings:


  1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water, allow to rest for 30mins, with a rolling pin open the base and spread out on a large pizza pan.
  2. Cut the tomatoes in 1inch thin slices, smear the pizza base with 1 tbsp. of the Maille Dijon honey mustard, spread the tomatoes over the base smear on the rest of the mustard and crumble the ricotta cheese evenly.
  3. Bake at 190 C / Gas mark 5 for 20 to 25 minutes.


Top with anything you have left over in the fridge


—Fine Cooking for Maille