BASE
500 ml (2 c) cake flour
15 ml (1 T) baking powder
pinch of salt
125 g Stork Bake, diced
1 egg
160 ml (2⁄3 c) milk
dash of lemon juice or vinegar
TOPPING
500 ml (2 c) good quality tomato sauce
12-15 slices salami
500 ml (2 c) grated mozzarella cheese
30 ml (2 T) chopped fresh oregano
Preheat the oven to 200 °C and grease a baking tray.
BASE
Sift the flour, baking powder and salt together twice.
Rub the Stork Bake into the dry ingredients with your fingertips until the mixture resembles breadcrumbs.
Beat together the egg, milk and lemon juice (or vinegar) and add a little at a time to the dry ingredients, cutting it in with a spatula or table knife.
Turn out onto a floured surface, lightly press the dough together and flatten slightly.
Roll out on a floured surface to 1 cm thick and cut out circles.
TOPPING
Spread each circle with tomato sauce and top with a salami slice, grated cheese and a little oregano.
Bake for 10-15 minutes until the base is cooked and the cheese melted.
Cool slightly and serve.
Or cool completely and pack into lunchboxes.
Makes 12-15.