Party Pizza

Recipe from: 28 June 2010
party pizza

Ingredients 23
Servings 2
Minutes 45 minutes


Serving Change
  • 125 ml fat free milk, warmed
  • 125 ml high fibre bran cereal
  • 400 ml self-raising flour
  • 5 ml dried missed herbs (1 t)
  • 5 ml (1 t) salt
  • 375 ml oat bran
  • 1 large apple, peeled and finely grated (don not leave out)
  • 30 ml olive oil
  • Topping
  • 1 recipe tomato concasse
  • 250 ml of your favourite pizza toppings, chopped (1 c)
  • 200 g low fat mozzarella cheese, grated
  • Tomato Concasse
  • 2.5 ml oil, canola or olive
  • 1\2 medium onion, finely chopped
  • 1.25 ml fresh garlic, crushed
  • 60 ml water
  • 410 g tinned chopped tomato
  • 2.5 ml stock powder of your choice
  • 5 ml suger
  • 20 ml wine, optional
  • 2.5 ml dried oregano
  • 1.25 ml freshly ground black pepper


45 minutes
Preheat the oven to 200ºC and grease a baking sheet lightly with a paper towel dipped in oil or with non-stick cooking spray.

Pour the warm milk over the high fibre cereal, mix and set aside to hydrate.

Sift the flour into a large bowl, then stir in the herbs, salt, oat bran and grated apple.

Add the oil tot eh cereal and milk.

Make a well in to the centre of the dry ingredients and apple, and pour the milk-oil mixture into the well.

Mix lightly with a knife to make a soft dough. Do not over-mix.

Turn out the dough onto a lightly floured board and knead gently, using only your fingertips.

Press out or cut into 20x90 mm rounds using a biscuit cutter or a small bowl of 90mm diameter to make the mini pizza bases.

Place the mini pizza bases onto the lightly greased baking sheet.

Spoon 20ml (1 heaped T) of tomato concesse onto each mini pizza and spread 15ml (1T) of your favourite topping on top of each pizza.

Sprinkle each pizza with a little of the mozzarella cheese.

Bake for 15-20 minutes, or until golden brown.

Tomato Concasse
Heat the oil over medium heat and sauté the chopped onion and crushed garlic while stirring constantly.

Add the water and keep stirring until the onion becomes transparent.

Add all the other ingredients and simmer on the lowest heat for 3 minutes to make a thick concasse that can easily be spread on the pizza bases.

Use 20ml (1 heaped T) per pizza base.



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