Italian pan pizza

By admin
20 January 2014

This Italian pan pizza is an instant crowd-pleaser.

BASE

500 ml (2 c) self-raising flour

pinch of salt

100 g STORK BAKE, diced

180-200 ml (generous ¾ c) milk

TOPPING

375 ml (1½ c) thick tomato

relish

250 g cooked bacon, chicken

or smoked ham, chopped

125 g (½ punnet) mushrooms, sliced

1 green pepper, thinly sliced

125 ml (½ c) calamata olives, stoned and halved

125 ml (½ c) crumbled feta cheese

500 ml (2 c) grated mozzarella cheese

salt and freshly ground black pepper

10 ml (2 t) chopped fresh

oregano

Preheat the oven to 200 °C and grease a baking tray.

BASE

Mix the flour and salt  in a large bowl. Add the Stork Bake and rub it into the dry ingredients until the mixture resembles breadcrumbs. Add the milk a little at a time and mix to form a soft dough. Flatten the dough on a floured surface. Put the dough on the baking tray, pressing it out to the corners to cover the bottom evenly.

TOPPING

Spread the tomato relish evenly over the base, working right into the corners. Scatter the topping ingredients over the tomato relish, finishing with the ¬cheeses, seasoning and oregano.

Bake for 20-25 minutes until the topping is bubbling and the dough is cooked.

Serve hot.

Serves 8.

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