4 cups flour
¼ cup sugar
½ teaspoon salt
¼ olive oil
1¼ cup boiling water
Combine the dry ingredients in mixing bowl.
Add half of the oil to the boiling water and add to the above to form a soft dough.
Knead the remaining oil until smooth. Cover and allow to rise until double in size. Punch Dough and knead slightly
Divide dough into 3 portions. Roll each into big Roti, poke holes with fork.
Bake on 180 °c for 10 minutes
*Makes 3 big base or 48 small
1 kg tomato
½ cup fresh red chilies (depending on heat of chillies if strong use less)
2 cups vinegar
½ cup sugar
1 tablespoon salt
4-6 cloves garlic chopped
1 tin Tomato Purée
½ cup Oil
In a large pot add tomato, chilli, vinegar, sugar, salt & garlic . Boil together 20min
Remove from heat, cool. Add to blender and blend.
Heat oil, add liquidised mixture and tomato Purée. Simmer on low until thick.
Bottle and Refrigerate.
1 tin tuna
1 tin muscles
1 tin oysters
Piece of hake or any fish on hand (optional)
Oregano for Garnish
Spread sauce over pizza base, sprinkle cheese, toppings, mushroom, olive and Oregano. Bake on 180°C for 10 minutes or until cheese melt.