By Miriam Erasmus 
Crispy and ready to eat
Whilst we were making Nico’s bread, ( see previous article ) we put aside some dough to make crispy, no fuss pizzas for our supper that night.
We had no recipe to follow, so it was really guess work.
We had run out of tomato paste and anything else, it was the end of the month, so these would be really basic.
I took the dough we had put aside, let it rise, and cut it into 4 pieces.
Ingredients
Each piece was then rolled out paper thin, the right size to fit into our air fryer.
Smothered in olive oil and scattered with a lot of crushed garlic and a smattering of cheese.
Rolled out to size
We tried cooking as a whole, as well as cooking the base a bit first, and the first method was best.
200 for 8 minutes was optimum for us.
They came out very crispy and tasty.
Next time we may have more ingredients, but these were fabulous for now.
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Miriam was born in Lewes, East Sussex, in 1948. For the last 76 years her life has revolved around the gift of music. At college in the 60s, she learned the guitar and became enamoured with folk songs, which led to a 4 year career as 'Miriam Backhouse.' The First Lady of Folk”. She still tours Europe every Summer. In 1977 she married John Erasmus and moved to South Africa. Miriam and John (who died in May 2023) shared a love of music and raised a family on these talents, playing music from Opera to Rock’n’Roll and Nursery Rhymes! Her life has trodden many paths: musician, sound worker, educator, model, seamstress, puppeteer, actress, wife, mother and grandmother. Now, Miriam is a journalist, and shares her adventures in South Africa and on her travels.
YouTube link.
https://www.youtube.com/channel/UCnpj8REUlOzHPXnPnULwpKg
Facebook link.
https://web.facebook.com/miriam.erasmus
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