Edam And Salami Pizza
|Slightly salted butter||1⁄4 Cup (4 tbs)|
|Self rising flour||2 Cup (32 tbs)|
|Grated edam cheese||1⁄2 Cup (8 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Onion||7 , minced|
|Canned tomatoes||16 Ounce|
|Freshly ground pepper||To Taste|
|Dried mixed herbs||1⁄2 Teaspoon|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Chopped salami||1⁄2 Cup (8 tbs)|
|Edam cheese||4 Ounce, cut into strips|
Rub (cut) the butter into the flour and salt until the mixture resembles fine breadcrumbs.
Mix in the grated cheese, add the milk and mix to a soft dough.
Divide the dough in half and roll out each half into an 18 cm/7 inch round.
Place the rounds on a large greased baking sheet.
Mix together the onion, tomatoes, seasoning and herbs, breaking up the tomatoes with a fork.
Spread half the mixture on to each round.
Place the mushrooms and salami on top of the tomatoes and cook in a preheated hot oven (220Â°C/425Â°F, Gas Mark 7) for 15 minutes, or until the base is risen and golden brown.
Remove the pizzas from the oven and place the cheese strips in a lattice pattern on top.
Return to the oven and cook for a further 5to 10 minutes until the cheese has melted.
Serve hot or cold, garnished with black olives and accompanied by a green salad.
Cooking time: 25 minutes