|1 cup||cake flour|
|1 cup||bread flour|
|2 tsp||baking powder|
|A pinch of||salt|
|1 cup||cider — at room temperature|
|olive oil — for frying|
|350 g||Eskort Mini Frikkadels|
|1/2 cup||tomato purée|
|2 tbsp||tomato paste|
|2 tbsp||origanum — chopped|
|2 pinches of||salt|
|2 cup||mozzarella cheese, grated|
|1/4 cup||kalamata olives — pitted|
|1 cup||fresh basil leaves — for garnish|
For the pizza base:
Preheat the oven to 200°C.
In a mixing bowl, combine the flours, baking powder and salt.
Add the cider and knead until a dough forms.
Cover with cling wrap and set aside.
For the pizza toppings:
Pour olive oil into a small frying pan over medium heat and fry the frikkadels until golden brown. Remove the heat.
In a mixing bowl, combine tomato puree, tomato paste, origanum and salt.
Roll the dough out on a floured surface and top with the tomato mixture.
Bake the base for 10 minutes, then remove from the oven.
Add the rest of the toppings and bake for a further 5 minutes until the cheese has melted.
Garnish the pizza with fresh basil leaves, slice and serve.