Recipes

Hot Cakizza

Makes 10

10 Van Dyck hot cakes (see bottom of recipe for gluten free alternative)
500g Barker’s Sundried Tomato & Olive Chutney
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
3 tomatoes, chopped
200g grated Mozzarella cheese
10 sprigs herb

Preheat oven.
Place a Van Dyck pancake in a mini frypan.
Top with Barker’s Sundried Tomato and Olive Chutney.
Sprinkle with peppers and tomatoes.
Sprinkle with the Mozzarella cheese.
Place under preheated grill until cheese is bubbly and golden.

 Use gluten free hot cakes or make your own savoury pikelets using gluten free flour. (Make your own gluten free flour by mixing 2 parts rice flour to one part tapioca flour). o.

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