IN the Autumn edition of Brighton’s Uncle Chris mailout there were a number of featured DIY pizzas to encourage healthier eating habits in the community.
A competition seeking the best DIY pizza recipes resulted in some fantastic recipes and so Brighton Community News is reproducing these for our readers.
The four winners will receive a pizza cooker worth $100.
From Margaret Stevens of Brighton
Uncle Chris Base
Pizza sauce to cover base
1 sliced chorizo sausage
Jar chargrilled capsicum (drained well)
Small can corn kernels (drained well)
½ sm red onion (finely chopped)
Cover with feta crumbled
1 or 2 well-beaten eggs to cover
Cook in moderate oven.
My dessert pizza
Kirra Youd, (11) of Brighton
1 pitta bread
1 poached clingstone peach
Small amount of demara sugar
Spread a layer of raspberry jam on the base.
Finely slice poached cling peach and banana, sprinkled with demara sugar.
Cook till base is crispy and sugar is melted.
When done sprinkle with grated milk chocolate and serve with ice-cream, or cream and maple syrup.
Lee-Ann Davie of Old Beach
8 slices of prosciutto
1 cup cherry tomatoes, halved
8 cherry bocconcini, halved
150g pitted olives
2 tblspns capers, drained
1 cup fresh basil leaves
Prepare a base as per Uncle Chris’s recipe (tried and true).
Spread a thin layer of Uncle Chris’s cooked pizzaiola you have prepared earlier.
Top with torn prosciutto, cheese, tomatoes, olives and capers.
Bake in hot oven for approx 8 minutes or until cheese has melted. To serve sprinkle with fresh basil leaves.
Ims Family Fav!
Louise Ims of Old Beach
2 cups self raising flour
¼ teaspoon salt
30 g butter
1 cup milk
Sift flour and salt into bowl. Rub in butter with your fingertips. Add the milk an mix. Knead until it is a soft dough. Press it into a pizza pan or any oven safe tin. This will make one large round tin or we sometimes make 3 smaller ones so we get a pizza each.
Place a good squirt of barbecue sauce over the base and spread it out with the back of a spoon, not quite to the edge.
On top of sauce in any order.
Ham – chopped or ripped
Avacado – sliced
Brie or camembert cheese – sliced
Tomato – chopped
Mushrooms – chopped
Place in a hot oven 180c for 15 – 20 mins then serve with garlic bread and/or salad.