Mark Olive’s Bush-tucker Pizza

pizza2Recipe by Mark Olive from The Outback Café


• 375 g tin crushed Tomatoes

• 1 Onion

• 1 Kutjera Powder

• 2 Dessert Spoons Tomato paste

• 10 g desert Raisins

• 1 Dessert Spoon Saltbush

• Salt

• Pepper

Pizza Base

• 1.5 teaspoons dry Yeast

• 2 Dessert Spoons Olive Oil

• 0.5 cup WARM Water

• 1.5 cups Plain Flour

• Salt

• Pepper

• Water


• 1 Fillet Kangaroo

• 0.5 thinly sliced red capsicum

• Rocket

• 0.5 thinly sliced Spanish Onion

• 50 g Goat’s Cheese

• Saltbush


• 1.(This can be made the day before).

• 2. Chop onion and fry off in a small amount olive oil, add the crushed tomatoes, Kutjera powder, tomato paste, chopped desert raisins, saltbush, salt and pepper and simmer for further 10 to 15 minutes.

• 3. Set aside in fridge.

Pizza Base

• 1.Combine yeast, warm water and olive oil in a small bowl.

• 2.Combine flour, salt and pepper in a large bowl and slowly add the yeast mixture and form into a soft dough (you may need to add more flour if the mixture is too moist).

• 3.Set aside in a warm place and let the dough rise.

• 4.After 10 minutes knock it back and set aside for a further 10 minutes.


• 1.Sear the kangaroo fillet in a hot saucepan with a small amount of olive oil, browning the outside.

• 2.Finely slice and set aside. Turn dough onto floured surface; knead until smooth and roll out onto a pizza tray.

• 3.Spread the relish onto the dough and then arrange the topping ingredients, finally crumbling on the goats cheese and a sprinkle of salt bush.

• 4.Place in a pre-heated oven 220°C for about 10 to 15 minutes.

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