4 cups flour 10g yeast 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
Sauce 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.
Filling 1 tin tuna 1 tin muscles 1 tin oysters Piece of hake or any fish on hand (optional) Olives Mushrooms Grated cheese 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.