Introducing the Fritz Xenophon pizza recipe – a doughy dedication to the no-pokies pollie. This pizza-pie is a fritzy twist on a greek style pizza, and it will have you campaigning hard for its election. Using South Australian ingredients, this pizza will have you shouting “get him to the greek!” And as Nick would say, it’s SA Best… so give it a test.
We roped in Jessie Spiby (MasterChef 2015 contestant and cook behind Jessie Does Food) to help us craft the dream slices and teamed up with our friends at Foodland Thebarton and Eatilly, who kindly provided us with local ingredients and use of their in-store pizza oven.
Don’t fret though, you won’t need a fancy pizza oven – this recipe can be made in a regular conventional oven. Without further ado, we present the Fritz Xenophon.
1 Riviera Bakery pizza dough
1/4 cup pizza sauce
1 cup B.D Paris Creek feta cheese crumbled
2 cups of sliced or diced fritz
1/2 red onion sliced
1/2 cup kalamata olives pitted and chopped
1 tsp oregano dried
Preheat oven to 220°C.
Roll base to approximately 12 inches diameter. Spread pizza sauce on base, followed by a handful of feta cheese and then lay red onion, olives, and fritz and sprinkle with dried oregano.
Cook in the oven for 10 to 12 minutes, depending on desired crispiness. Slice pizza and serve.
It’s not a Greek party unless you slurp the Fritz Xenophon with a drink – we suggest pairing with the Adelaide Metropolitan cocktail. Don’t forget to try our Prawn Micallef recipe too – you’ll be Mad As Hell if you miss it.
Video: Aaron Nassau
Photos: Naomi Giatas
Do you have an unconventional pizza recipe you like to make at home? Let us know in the comments below.