Garnish the pizza with fresh basil leaves, slice and serve.
Mini Frikkadel, Olive & Basil Pizza
Ingredients
- Pizza Base
- 250 ml (1 C) cake flour
- 250 ml (1 C) bread flour
- 10 ml (2 t) baking powder
- 1 pinch salt
- 250 ml (1 C) cider, room temperature
- Pizza Topping
- Eskort Mini Frikkadels
- 125 ml (½ C) tomato puree
- 30 ml (2 T) tomato paste
- 30 ml (2 T) origanum, chopped
- 2 pinches salt
- 500 ml (2 C) grated mozzarella
- 60 ml (¼ C) kalamata olives, pitted
- Olive oil, for frying
- 250 ml (1 C) fresh basil leaves
- Allergens
- This recipe contains wheat (gluten) and dairy (lactose).
- Substitutions
- Mini Frikkadels (gluten, soy): Decase our Gold Medal Pork Sausages, form small meatballs with the mince and fry in olive oil until cooked and golden brown.
- Cake Flour (gluten): Use all-purpose gluten-free flour.
- Bread Flour (gluten): Use all-purpose gluten-free flour.
- Mozzarella (lactose): Use lactose-free or vegan mozzarella.
Method
- Pizza Base
- Preheat the oven to 200°C
- In a mixing bowl, combine the flour, baking powder and sal
- Add the cider and knead until a dough forms.
- Cover with cling wrap and set aside.
- Pizza Toppings
- Pour olive oil into a small frying pan over medium heat and fry the frikkadels until golden brown. Remove from heat.
- In a mixing bowl, combine tomato puree, tomato paste, origanum and
- Assembly
- Roll the dough out on a floured surface and top with the tomato
- Bake the base for 10 minutes then remove from the oven.
- Add the rest of the toppings and bake for a further 5 minutes until cheese has melted.
