Pep­per steak pizza

Pizza is al­ways a lunchbox win­ner. The mouthwatering steak and green pep­per­corn sauce top­ping makes this one ex­tra spe­cial.

YOU Lunchbox Ideas - - Contents -

MAKES

4 piz­zas

Prepa­ra­tion time: 20 min­utes Cook­ing time: 15 min­utes Bak­ing time: 15 min­utes

TOP­PING

30 ml (2 T) oil 2 onions, sliced 2 gar­lic cloves, crushed 400 g minute steaks, cut into strips 30 ml (2 T) green pep­per­corns, roughly chopped 30 ml (2 T) cake flour 125 ml (½ c) milk salt

PIZ­ZAS

500 g ready-made bread dough 150 g moz­zarella cheese, grated 150 g cherry toma­toes, halved (op­tional) hand­ful of fresh rocket to serve Pre­heat the oven to 200 °C. Grease 2 large bak­ing sheets with non­stick spray. 1 Top­ping Heat the oil and fry the onions and gar­lic un­til soft. Add the steak strips and pep­per­corns and stir-fry for 1 minute. Stir in the flour and stir-fry for a few sec­onds. Slowly add the milk, stir­ring un­til the sauce comes to the boil and thick­ens. Sea­son with salt. Set aside to cool slightly. 2 Piz­zas Di­vide the bread dough into 4 equal pieces and on a floured sur­face roll each piece into a cir­cle. Ar­range the cir­cles on bak­ing sheets and di­vide the grated cheese among them. Spread the steak mix­ture over the cheese and ar­range the cherry toma­toes on top, if us­ing. 3 Bake the piz­zas for 15 min­utes or un­til golden and done. Top with fresh rocket just be­fore eat­ing.

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