Search

Pastrami and Dolcelatte pizza

(8 ratings)
Print
This is a quick meal for the whole family. The much loved pizza has pastrami, cheese, gherkin and rocket leaves filling. For added zing, the base is spread with horseradish sauce and wholegrain Dijon mustard.
This is a quick meal for the whole family. The much loved pizza has pastrami, cheese, gherkin and rocket leaves filling. For added zing, the base is spread with horseradish sauce and wholegrain Dijon mustard.
  • Serves: 6-8

  • Prep time:

  • Cooking time:

  • Total time:

  • Costs: Mid-price

Woman's Weekly recipe This quick and easy pasta is tasty with a filling of spicy pastrami, rocket leaves and Dolcelatte cheese. Use ready made pizza base and your pizza will be ready in 25 mins.

Ingredients

  • 300g pack of 2 large pizza bases
  • 4 tbs hot horseradish sauce
  • 1 tbs Dijon or wholegrain mustard
  • 1 large onion, peeled and thinly sliced in rings
  • 8 slices pastrami (cooked, cured and spiced beef)
  • 100g (3oz) Dolcelatte cheese
  • 8 small gherkins (cornichons), sliced
  • Handful of rocket leaves, for serving

You could use any blue creamy cheese or mozzarella instead of Dolcelatte.

Method

  1. Set the oven to Gas Mark 7 or 220C. Spread each pizza base with horseradish sauce and mustard, and then scatter with the onion.
  2. Arrange halved slices of pastrami on top, and crumble the cheese over in the gaps, then scatter slices of gherkin over the cheese.
  3. Put the 2 pizzas on 1 large baking sheet and bake for about 15 mins, until the cheese has melted. Serve with some rocket leaves on top.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 200(kcal)
  • Fat 9.0g
  • Saturates 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(8 ratings)

Your comments

comments powered by Disqus

FREE Newsletter