Name: Pizza damper
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 2 cup (300g) self-raising flour; 1 tablespoon caster sugar; 2 tablespoon vegetable oil; 3/4 cup (180ml) buttermilk, approximately; 1/4 cup (70g) tomato paste; 100 gram sliced danish salami; 1/3 cup (50g) semi-dried tomatoes, drained; 1/3 cup (55g) seeded kalamata olives; 2/3 cup (70g) grated pizza cheese; 30 gram baby rocket (arugula) leaves; 1 tablespoon olive oil

Ingredients

2 cup (300g) self-raising flour

1 tablespoon caster sugar

2 tablespoon vegetable oil

3/4 cup (180ml) buttermilk, approximately

1/4 cup (70g) tomato paste

100 gram sliced danish salami

1/3 cup (50g) semi-dried tomatoes, drained

1/3 cup (55g) seeded kalamata olives

2/3 cup (70g) grated pizza cheese

30 gram baby rocket (arugula) leaves

1 tablespoon olive oil

Method

1.Combine flour and sugar in large bowl. Make a well in centre, add vegetable oil and enough buttermilk to mix to a soft sticky dough. Knead on floured surface until smooth.

2.Press dough into base of large oiled camp oven. Spread dough with tomato paste; top with salami, tomatoes, olives and cheese.

3.Cook damper, covered, about 20 minutes or until damper sounds hollow when tapped.

4.Serve damper topped with rocket leaves, drizzle with olive oil.

Women's Weekly Food

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