TOMATO AND BOKKOM PIZZA

YOU (South Africa) - - LIFESTYLE -

An­chovy is a pop­u­lar but ex­pen­sive pizza top­ping. Bokkoms – dried salted fish – taste just as good and are much more af­ford­able.

SERVES 4 PREPA­RA­TION: 30 MIN COOK­ING: ABOUT 25 MIN

1kg ready­made bread dough flour for sprin­kling 45ml (3T) olive oil

TOP­PING

125ml (½c) tomato sauce 300g moz­zarella cheese, sliced or grated 2 bokkoms, cleaned and cut into long thin strips 250g cherry to­ma­toes hand­ful of fresh pars­ley, chopped 30ml (2T) olive oil salt and freshly ground pep­per

Pre­heat the oven to 200°C. Grease 2 large bak­ing sheets with non­stick spray.

1 Di­vide the dough into 4 equal pieces and roll each out into cir­cle on a lightly floured sur­face.

2 Ar­range the pizza bases on the pre­pared bak­ing sheets and use a fork to prick a few holes in each. Driz­zle the oil over and bake for 12-15 min­utes or un­til done. Re­move from the oven.

3 Top­ping Spread tomato sauce on the bases and ar­range or sprin­kle the moz­zarella cheese over. Ar­range the fish strips on the piz­zas – you don’t need a lot be­cause the fish has a strong flavour.

4 Ar­range the to­ma­toes on top and bake for an­other 10 min­utes or un­til the cheese has melted and the tomato skins start to burst open. 5 Sprin­kle the pars­ley on top and driz­zle the olive oil over. Sea­son with salt and pep­per, then slice and serve.

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