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Pizza has many variations and styles, my favourite is the thin crusted type. I had some left over tomato sauce (recipe Jamie Oliver) waiting in the freezer for the right moment. While baking the Appelflappen I was thinking of something else to bake seeing as the oven was already on. I whipped together a quick pizza dough & called in some kneading help and when the flappen were done the pizza was ready to go! We didn’t have any chicken or tuna to top the pizza so it became the ultimate cheese pizza!!

Ingredients
flour
semolina flour
pinch of salt
warm water
sugar
dried yeast
olive oil
pizza tomato sauce
cheese
capers

Method
Mix the flour and a small amount of semolina flour with the salt. In a cup add about 1 tsp of sugar and the dried yeast, add warm water to get the yeast going. Mix in the yeast mixture with the flour until you get the right consistency, add a tablespoon of olive oil. You might need to add more water or flour. Knead the dough for at least 5mins or until the dough is smooth and springy.

You should wait 30 mins or longer for it to rise but when you have hungry kids there is no time to waste! I divided my dough into two balls, rolled it out using a rolling pin and then put them on the oiled pizza tray.

Now it’s time to layer the pizza. I stared with the tomato sauce and then added cheese leftovers from the fridge, a selection of grated cheese, mozzarella, sliced cheese and a small amount of parmesan. I also found a jar of capers so added them too!

The perfect accompaniment for lamb cutlets, fish or chicken.

Ingredients
2 tbsp olive oil
3 tomatoes
3 garlic cloves
salt and freshly ground black pepper
1 tbsp Tabil
¼ tsp dried rosemary
half a cup of water

Method
Chop the tomatoes into big pieces, if you prefer you can remove the skins. Heat the oil in a frying pan and add the tomatoes. After about 3 minutes add the rosemary, minced garlic, salt & pepper and water. Slowly let the sauce cook until it is thicker and most of the water is gone.