Muffin pan mini pizza

 

Makes 16 

 

Pizza dough*(recipe below) – or store bought

Mozzarella cheese, grated

Cheddar / Gouda cheese, grated

Salami slices, cut smaller

Sliced olives

Ketchup mixed with crushed garlic and chilies

Muffin pans

Olive oil

Preheat oven to 200 oC.  Cut your pizza dough into 16 pieces.  Pour few drops of olive oil in muffin pan’s holes.  Plop in a pizza dough, with your fingers stretch it carefully out onto the bottom and sides. 

Sprinkle Mozzarella cheese, add salami and olives, few drops of the Ketchup, top with Cheddar cheese.  Bake for 12 minutes.  Let stand in pan for 5 minutes.

Recipe and photo:  Alma Pretorius

PIZZA DOUGH

1 and 1/3 cup self raising flour

1/2 cup milk

2 tablespoons olive oil

Salt

In food processor with dough hook, mix together till it forms a ball.  Remove and keep in closed plastic container at room temperature for a few hours.

 

THREE CORIANDER PIZZA BREAD

Preparation:  10 minutes

Standing time:  a few hours

Baking time:  20 minutes

 

1 and 1/3 cup bran self-rising flour

1/2 cup milk

2 tbsp olive oil

1/2 cup fresh coriander leaves

1 teaspoon coriander powder

2 teaspoons coriander seeds

Salt

 

Mix together and let rest at room temperature for few hours.  Preheat oven to 200 oC.  Drip some olive oil on baking sheet, press dough down in a long loaf and bake for 25 minutes.  Serve with butter / margarine.

Recipe and photo:  Alma Pretorius 

 

Peppadew, chorizo and cheese bread

Makes 1

Preparation time:  few hours

Baking time:  20 minutes

 

1 and 1/3 cup bran self-rising flour (or white)

1/2 cup milk

2 tbsp olive oil

Salt

2 tbsp Masterblend Rosemary & Garlic spices

Cubed cheese

Sliced cheese

Chorizo, kept in long pieces

2 tbsp Peppadew chutney

Raw onion slices

 

In food processor with dough blade, mix together the flour, milk, oil, salt, spices and Peppadew chutney till it forms a ball. Let it spin for a few times. (or knead with hands). Let stand at room temperature for few hours.

 

Preheat oven to 200 oC. Few drops of oil on baking sheet. Divide the dough into 2. With your fingers, press each half flat onto the baking sheet to the size of a side plate – don’t let them touch. Onto the 1 half, place onion, cubed cheese and Chorizo. Top with the other dough and press the sides together so that the toppings are enclosed. Top with slices of cheese. Bake for 20 minutes.

Recipe and photo: Alma Pretorius

 

 

Focaccia with Rosemary & Cheese

FOCACCIA WITH FRESH ROSEMARY AND CHEESE – Makes 1 flat focaccia

 

1 and 1/3 cup wholewheat self raising flour

1/2 cup milk

2 tablespoons olive oil

Salt to taste

Crushed garlic

Cheese cubes

Fresh Rosemary

Crushed chilies

Preheat oven to 200 oC.  Mix the flour with milk, oil, salt and garlic till it forms a ball.  Knead a few times.  Pour few drops olive oil on baking sheet – put dough on top, roll it in oil, use your finger tips to stretch it – not too thin.  Press with your finger tips in the top to form ‘dimples’.  Top with the rosemary, cheese and chilies.  Bake for 15 minutes.

Recipe and photo:  Alma Pretorius