When you think of museli, do you picture it in a bowl covered with milk or perhaps yoghurt? It’s not very often I picture it with pizza topping on and cooked in the oven. When I was challenged by Dorset Cereals to come up with something using museli, it took me a while to decide what to make.
I thought about cookies, breakfast bars and fruit crumble. What would happen though if I attempted to turn it into pizza dough and make museli pizza?
There are no exact quantities to this dough, you can make as much or as little as you want by creating the best consistency for you. I started with 1 cup of museli, and placed in the food processor to whizz to a smoother consistency. This process took about a minute to grind down some of the bigger pieces.
The next step is to add half a cup of plain flour, a tsp of olive oil and gradually add water as the food processor is on to create a dough. Too much water and more flour will be required.
Once you have a good consistency where the mixture is binding together, but not in a ball due to the thickness of the museli, you can remove onto a floured board.
The dough is quite pliable but a thick consistency when rolled out. It doesn’t stick on a floured board which makes it very easy to work with.
Topped with tomato puree, mushrooms, pepper and cheese I baked them for 15 minutes at 180 celcius. The base comes out quite crispy, but with a unique nutty taste.
I taste tested this on everyone in the family with very mixed results. 6yo didn’t like the peppers but didn’t comment on the base! 18yo said she liked it (I still haven’t told her what was in the base). I thought the base was a little sweet (think I got the raisins), and Hubby said the base was too crispy for him.
I think these would make a nice canape when cold rather than eating them hot. Certainly something very different for when you want to make your own pizza dough. No yeast required.
Disclosure – we were provided with the cereals free of charge, but the recipe and opinions are my own