Pizza feast
Pizza will always remain a firm favourite, especially because it is fun and you can create your own version.
Makes: 4 large pizzas
Base
560 g (4 cups) cake flour
5 ml (1 tsp) salt
5 ml (1 tsp) sugar
10 g (1 sachet) instant dry yeast
about 275 ml lukewarm water
15 ml (1 Tbsp) cooking oil
Topping
2 x 410 g cans tomato and onion mix, well drained
50 g (1 sachet) tomato paste or chutney
400 g (4 cups) grated mozzarella cheese
100 g salami slices, cut into pieces
250 g rindless streaky or back bacon, chopped
2 large bananas, diagonally sliced
440 g can pineapple pieces, drained
salt and freshly ground black pepper to taste
1. Base: Sift flour and salt together. Add sugar, mix and add yeast. Combine lukewarm water and oil. Add liquid mixture to dry ingredients and mix to a firm dough. Turn out dough onto a lightly floured surface and knead for 5 – 10 minutes, or until dough is smooth and elastic.
2. Place dough in a large, lightly oiled bowl, cover and leave to rise in a warm place for about 40 minutes, or until doubled in size. Knock down dough on a lightly floured surface and knead again until smooth.
3. Divide dough into four. Roll out each piece of dough on a lightly floured surface to a thickness of about 4 mm. Place each pizza base on greased baking trays.
4. Topping: Mix tomato and onion mix with tomato paste and spread over pizza bases. Sprinkle cheese over all the pizzas. Top the pizzas with salami, bacon, bananas and pineapple pieces. Bake for 15 – 20 minutes in a preheated oven at 220 °C. Remove from oven and sprinkle with seasoning.
Variations
Substitute the salami with another meat, such as ham, sliced sausage, biltong or cooked lean mince.
Substitute the pineapple and banana with other fruit or vegetables, such as sliced peppers, avocado pear, mushrooms or onions.