Garlic & Olive Pizza Squares
65 g (¼ pack) Pro-Vita Wholewheat Crispbread
½ x 10 g packet instant dried yeast
15 ml sugar
5 ml salt
165 ml water, warm but not boiling
15 ml olive oil
375 ml cake flour
125 ml tomato sauce
15 ml dried oregano
20 – 45 ml finely chopped garlic
325 ml grated mozzarella cheese
125 ml freshly grated parmesan cheese
250 ml black olives, stoned and coarsely chopped
finely chopped parsley
milled black pepper
Place the Pro-Vita Wholewheat Crispbread in a processor and process into fine crumbs. Set aside until required.
Place the yeast, sugar, salt, warm water and oil in a bowl and whisk to dissolve the yeast and sugar. Tip in the flour, salt and Pro-Vita crumbs and mix well.
Knead lightly for 5 – 6 minutes or until the dough becomes smooth and a little stretchy. You may need extra lukewarm water or flour to create a yielding, pliable consistency.
Place the dough in a clean, oiled bowl and cover. Place in a warm spot to rise then knock the air out of the dough and knead again briefly.
Roll the dough out thinly into an oblong shape. Transfer to a greased baking sheet.
Bake the pizza base without any topping in the oven pre-heated to 190 ºC for 8 - 10 minutes or until crisp and golden. Remove from oven and allow to cool down on the baking sheet.
Just before serving, combine the tomato sauce, oregano and garlic and spread over the pizza base. Combine the mozzarella and parmesan and sprinkle over pizza.
Dot with the olives and scatter with the parsley. Season well and return to the oven pre-heated to 230 ºC for 4 – 5 minutes or until the cheese is hot and bubbly. Remove from the oven, slice into squares and serve.
Makes 12 – 16 squares
Credit: Bakers “Take a Biscuit” recipe book