pizza ... my style - just don't tell mamma
Author: anél potgieter
Serves: 2
- Pizza base
- 4 Slices of bread
- 2 Cloves garlic – grated
- 3T Olive oil
- Topping
- 140g Ina Paarman Sundried Tomato
- 1 Small block of mozzarella cheese (this all depends on how much you want to layer on)
- Dried origanum (optional) – a very small pinch per “pizza”
- 8 Slices cooked salami
- Kalamata Olives
- 1 large onion – sliced and slowly fried in a bit of olive oil till golden brown
- To serve
- Rocket
- Fresh basil
- Chillies
- Preheat the oven to 220 ºC.
- Take a rolling pin and roll the bread till flat.
- Mix the garlic and olive oil and brush the slices of bread with it.
- Fry each slice on both sides in a griddle pan tuntil the brown etching lines appear on your bread
- Take the sundried tomato and mesh it together with a fork. Smear the tamato on one side of the bread.
- Then add the mozzarella and all the toppings.
- Pop in the oven at 220ºC till the cheese in melted and bubbly.
- Serve with fresh rocket, basil, chopped chillies and always wash down your creation with a glass of good wine.
Recipe by Anél Potgieter at https://anelpotgieter.com/?p=3466
3.4.3177