You definitely won't want to waste any of this delicious caramel banana stuffed crust pizza.
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½ cup self-raising flour + extra for kneading
¼ cup yoghurt (plain, unsweetened or fruit)
1 large banana or 2 medium bananas
1 teaspoon water
2 tablespoons golden syrup or maple syrup
2 teaspoons brown sugar
Preheat oven to 180°C.
Combine the flour and yoghurt in a bowl and mix until it comes together into a ball.
Lightly sprinkle extra flour onto a clean surface. Put the dough onto the surface and knead for about 5 minutes until the dough feels elastic. Add flour as needed to keep the dough from sticking.
Form dough into a ball then in one motion flatten with the palm of your hands. Lift flattened dough from the surface and add more flour on the surface and on the dough. If you are using a rolling pin, flour this as well.
Roll or stretch out the dough to about 25cm wide, constantly lifting and rotating the dough to ensure it remains circular and does not start to stick on the surface.
Press the edges of the rolled dough to further flatten it until it is about 5mm thick. Transfer the dough onto a greased or lined baking tray.
Drizzle a thin layer of the golden syrup or maple syrup 2cm from the edge of the base.
Slice the banana in half lengthways, and then cut each half into slices about 5mm thick.
Lay the sliced bananas individually on top of the syrup. Using your finger lightly rub some water next to the bananas (on the inside of the circle). Fold the edges of the dough over the bananas and syrup then press down to seal using a fork.
Drizzle another thin layer of the syrup on the base then top with the rest of the sliced banana.
Sprinkle the brown sugar over the bananas then drizzle any remaining syrup over the top.
Bake in the oven for 10 minutes, until golden brown and some of the sugar has caramelised.
Cool the pizza for 10 minutes before slicing and eating.