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.
Serve
View more
Eskort Crumbed Pork Schnitzels with Creamy Potato Mash and Mushroom Sauce with Sifo the cooking husband
Croque Madame with Ham
School lunch for a week on a budget (R100)
ULTIMATE KOTA
BACON, LETTUCE & TOMATO PASTA SALAD
Lettuce Wrapped Burger
