Ingredients
- 1 1/2 cups (375ml) self-raising flour
- 1 cup (250ml) Greek yoghurt
- 1/2 tsp (2.5ml) salt
- 1/4 cup (60ml) readymade tomato sauce
- 1/2 cup (150ml) grated Mozzarella cheese
- 1/4 pouch Spur Cheddamelt Sauce
- 4 slices beef salami
- 4 Tbsp (60ml) Spur Smokey Peri Peri Sauce
- Fresh basil leaves, to serve
Method
- In a large bowl, add the flour, yoghurt & salt together. Mix to combine & knead for 1-2 minutes to form a soft dough.
- On a clean, floured surface, divide the dough into two balls and flatten using your hands or a rolling pin.
- Heat a greased non-stick skillet over medium heat and add the pizza bases to the pan, one at a time. Cook for 2 minutes per side, flip and repeat the cooking process.
- Add the tomato sauce, grated cheese, beef salami and Spur Cheddamelt Sauce.
- Cook until the cheese melts.
- Drizzle with the Spur Smokey Peri Peri Sauce and scatter with fresh basil leaves after slicing.
Variations
none
