Mini Frikkadel, Olive & Basil Pizza

Prep Time


Cook Time


Total Time





  • 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.


  • 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.


Garnish the pizza with fresh basil leaves, slice and serve.