BASE
500 ml (2 c) self-raising flour
pinch of salt
100 g STORK BAKE, diced
180-200 ml (generous ¾ c) milk
TOPPING
375 ml (1½ c) thick tomato
relish
250 g cooked bacon, chicken
or smoked ham, chopped
125 g (½ punnet) mushrooms, sliced
1 green pepper, thinly sliced
125 ml (½ c) calamata olives, stoned and halved
125 ml (½ c) crumbled feta cheese
500 ml (2 c) grated mozzarella cheese
salt and freshly ground black pepper
10 ml (2 t) chopped fresh
oregano
Preheat the oven to 200 °C and grease a baking tray.
BASE
Mix the flour and salt in a large bowl. Add the Stork Bake and rub it into the dry ingredients until the mixture resembles breadcrumbs. Add the milk a little at a time and mix to form a soft dough. Flatten the dough on a floured surface. Put the dough on the baking tray, pressing it out to the corners to cover the bottom evenly.
TOPPING
Spread the tomato relish evenly over the base, working right into the corners. Scatter the topping ingredients over the tomato relish, finishing with the ¬cheeses, seasoning and oregano.
Bake for 20-25 minutes until the topping is bubbling and the dough is cooked.
Serve hot.
Serves 8.
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