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Pizza damper

  • 0:25 Prep
  • 0:25 Cook
  • Makes 8 wedges


  • 2 cups self-raising flour
  • 1 tablespoon caster sugar
  • Pinch of salt
  • 60g butter, chilled, chopped
  • 3/4 cup buttermilk
  • 50g Danish salami, finely chopped
  • 1/3 cup grated pizza cheese
  • 1/4 cup pitted kalamata olives, finely chopped
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • Buttermilk, extra, for brushing


  • 1
    Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
  • 2
    Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Stir in salami, cheese, olives and parsley.
  • 3
    Make a well in centre of mixture. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
  • 4
    Roll dough into a 20cm round. Place on prepared tray. Cut round into 8 wedges (don’t cut all the way through).
  • 5
    Bake for 20 to 25 minutes or until hollow when tapped on top. Serve.

Source: taste.com.au


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