pizza ... my style - just don't tell mamma
Prep time
Cook time
Total time
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
  1. Preheat the oven to 220 ºC.
  2. Take a rolling pin and roll the bread till flat.
  3. Mix the garlic and olive oil and brush the slices of bread with it.
  4. Fry each slice on both sides in a griddle pan tuntil the brown etching lines appear on your bread
  5. Take the sundried tomato and mesh it together with a fork. Smear the tamato on one side of the bread.
  6. Then add the mozzarella and all the toppings.
  7. Pop in the oven at 220ºC till the cheese in melted and bubbly.
  8. Serve with fresh rocket, basil, chopped chillies and always wash down your creation with a glass of good wine.
Recipe by Anél Potgieter at