1. Preheat oven to 450 degrees F. For pizza crust, use a 2-inch round cookie cutter to cut Italian bread shell into 18 to 20 circles (or cut into 20 squares/pieces). Place circles onto a foil-lined baking sheet.
2. Spread bruschetta topper over pizza crust. Top with mozzarella cheese and a tomato slice. (If necessary, cut cheese and tomatoes to fit.)
3. Bake for 8 to 10 minutes or until cheese is melted and pizza crust is crisp. Sprinkle each with black pepper and top with a small basil leaf just before serving.
4. Cut bread shell into circles or pieces. Place in a storage container; cover and let stand at room temperature for 24 hour

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Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper.

Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest.

Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.

Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes.

Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices.

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A Persian salad to add a Zing to your salad recipes.

NUTRITIONAL INFORMATION
6 servings, 1 serving contains:
Calories (kcal) 140
Fat (g) 10
Saturated Fat (g) 1.5
Cholesterol (mg) 0
Carbohydrates (g) 13
Dietary Fiber (g) 4
Total Sugars (g) 7
Protein (g) 3
Sodium (mg) 100

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This is a pure vegetarian wrap,easy to make,you may experiment with various fillings,enjoy.

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