Homemade Shortcrust Pizza

For the crust/basket: Sift the flour. Place the flour and salt in a large bowl. Mix. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.

Next add the egg yolk and the water. Mix well your hands. Try to work quickly.

Wrap the dough and chill for 10 -15 minutes.

Now take the dough and split it in half. Roll each dough half out into a 12 inch square that is about 1/8 inch thick, using a rolling pin. Cut it into a round shape (diameter 10 inch).

Put the pastry rounds into greased moulds (use butter or coking spray to grease them – you’ll probably need ones that are 8 inches across, to accommodate the 10-inch circles of dough) and make sure the dough goes up the sides as well.Then trim off the excess pastry. Prick the base with a fork to prevent air bubbles.

For the filling: In a pan heat two tablespoons of olive oil over medium high heat add garlic and mix until it softens just a bit. Next add carrots, pepper and salt. Mix until carrots soften a bit. Add in the sliced salmon just to heat it up. Mix well.

Now spread pizza sauce (two tablespoons) into each pastry. Put 1/2 of the salmon mixture on top of the pizza sauce for each pastry. Next scatter 25 grams of onions and 100 grams of tomatoes over each.

Beat eggs individually until light and frothy. Now pour one and half eggs over the the pizzas.

Bake the pizzas for about 25 minutes at 220C degrees or until the crust is golden brown.

The handle was made out of pastry dough. You can do this with the extra scraps of dough if you want. I’ve done in the photo above.

Serve and enjoy.