The South African Cook Book by Diane Kersey - HTML preview

Mini Pizzas

15 oz. all-purpose flour

2 teaspoons instant bread (baking) yeast

3 teaspoons salt

1/8 cup olive or sun flour oil

1¼ cups warm water

Topping

½ cups tomato and onion mixture

2 teaspoons herbs (oregano, marjoram and rosemary)

1 teaspoon crushed garlic

1 cup mozzarella, grated

Method: Place flour in a bowl and add yeast and salt. Combine oil and water. Add in dry ingredients and water mixture. Mix well. (It will make a sticky dough.) Cover and set in a warm place for an hour to rise until it doubles in size. On a floured surface, roll out dough until thin. Cut into rounds with a scone cutter and arrange on a greased baking sheet.

Preheat oven to 400°F. Spread the onion and tomato mixture onto the dough and sprinkle with herbs and garlic. Top with a generous amount of grated mozzarella. Bake for 8 to 10 minutes until golden brown and crisp around the rim of the bases. Serves 6