Mini Frikkadel, Olive & Basil Pizza

15min

15min

30min

4-8

Pizza Base
250 ml (1 C) cake flour
250 ml (1 C) bread flour
10 ml (2 t) baking powder
1 pinch salt
250 ml (1 C) cider, room temperature
Pizza Topping
Eskort Mini Frikkadels
125 ml (½ C) tomato puree
30 ml (2 T) tomato paste
30 ml (2 T) origanum, chopped
2 pinches salt
500 ml (2 C) grated mozzarella
60 ml (¼ C) kalamata olives, pitted
Olive oil, for frying
250 ml (1 C) fresh basil leaves
Allergens
This recipe contains wheat (gluten) and dairy (lactose).
Substitutions
Mini Frikkadels (gluten, soy): Decase our Gold Medal Pork Sausages, form small meatballs with the mince and fry in olive oil until cooked and golden brown.
Cake Flour (gluten): Use all-purpose gluten-free flour.
Bread Flour (gluten): Use all-purpose gluten-free flour.
Mozzarella (lactose): Use lactose-free or vegan mozzarella.

Pizza Base
Preheat the oven to 200°C
In a mixing bowl, combine the flour, baking powder and sal
Add the cider and knead until a dough forms.
Cover with cling wrap and set aside.
Pizza Toppings
Pour olive oil into a small frying pan over medium heat and fry the frikkadels until golden brown. Remove from heat.
In a mixing bowl, combine tomato puree, tomato paste, origanum and
Assembly
Roll the dough out on a floured surface and top with the tomato
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 cheese has melted.