Recipe 19: Mini ‘perfect for lunch break’ salami pizzas

By admin
02 February 2011

BASE

500 ml (2 c) cake flour

15 ml (1 T) baking powder

pinch of salt

125 g Stork Bake, diced

1 egg

160 ml (2/3 c) milk

dash of lemon juice or vinegar

TOPPING

500 ml (2 c) good quality tomato sauce

12-15 slices salami

500 ml (2 c) grated mozzarella cheese

30 ml (2 T) chopped fresh oregano

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

BASE 

Sift the flour, baking powder and salt together twice.

Rub the Stork Bake into the dry ingredients with your finger­tips until the mixture ­resembles breadcrumbs.

Beat together the egg, milk and lemon juice (or vinegar) and add a little at a time to the dry ingredients, cutting it in with a spatula or table knife.

Turn out onto a floured surface, lightly press the dough together and flatten slightly.

Roll out on a floured surface to 1 cm thick and cut out circles.

TOPPING

Spread each circle with tomato sauce and top with a salami slice, grated cheese and a little oregano.

Bake for 10-15 minutes until the base is cooked and the cheese melted.

Cool slightly and serve.

Or cool completely and pack into lunchboxes.

Makes 12-15.

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