Salami pizzas

By admin
03 February 2011


500 ml (2 c) cake flour

15 ml (1 T) baking powder

pinch of salt

125 g STORK BAKE, diced

1 egg

160 ml milk

dash of lemon juice or vinegar


500 ml (2 c) good quality tomato sauce

12-15 slices salami

500 ml (2 c) grated mozzarellacheese

30 ml (2 T) chopped fresh oregano

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


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.


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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