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.

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