Mopani Pizza
Make your favourite pizza even more exciting by adding a Mopani worm topping. Make your pizza from scratch or use a frozen pizza base.
PREPARING THE TOPPING
Ingredients
100 g Mopani worms
½ Cup of boiling water
2 tbsp butter
Salt and pepper seasonings
Pizza base
Instructions
- Cover the Mopani worms with boiling water and leave to soak for 15 to 20 minutes. Drain and set aside.
- Heat a non-stick pan over medium heat and the butter until melted.
- Add the Mopani worms and fry for 5 minutes.
- Add your seasoning.
- Top your pizza with the fried Mapane worms.
PRE-MADE PIZZA
If you’re using a pre-made pizza base top with your Mopani worms before following it’s standard cooking instructions.
MAKE YOUR OWN
Ingredients
1½ cups warm water (about 40o C)
1 Packet dry yeast
¼ Cup olive oil
4 Cups plain flour
1 tsp Sugar (optional)
Pinch of salt (optional)
1 cup Grated mozzarella cheese
1 Can of tomato purée
Your choice of additional toppings
Instructions
- Pre-heat oven to 220o C
- Mix the yeast into the warm water until dissolved.
- Mix in the olive oil.
- Add the flour, salt and sugar. Mix until smooth.
- Cover the bowl with a cloth and allow to rest in a warm place for an hour to allow the dough to ferment and rise.
- Create 8 equal balls of dough (depending on the size of your pizza). Knead for about 5 minutes.
- Roll out each ball on a floured surface or flat oven tray to about 2½ cm thick.
- Pre-bake the dough base for 5 minutes before adding the toppings. This makes a crispier base.
- Spread your tomato purée on the dough and cover with ½ of the cheese.
- Add the Mopani worms and your favourite toppings.
- Sprinkle the remaining cheese on the top.
- Bake in the oven for 8 to 15 minutes until the crust is golden and the cheese is bubbling.
TIPS TO IMPROVE YOUR HOMEMADE PIZZA
To achieve a crispy pizza crust. You par-bake the crust. Simply slide it onto your preheated cooking surface and bake for about 5–8 minutes, or until beginning to brown. Remove from the oven, cool slightly, and add the toppings to the browned side.
