Tess in the kitchen
Liver Cake Pawzza

Well, I think this could be the best recipe ever and indeed the longest to make! BOL!  This recipe is quite filling so don't eat it all at once.  If you put the liver cake on some of the pawzza after it has cooked, then you can share it with your humans - though no liver cake as that is just for dogs!

Ingredients:
Packet of Liver
Self raising flour - same weight as the liver.
3 eggs
3 tbsp of oil
Dash of milk
One ready made pizza base

Method:
1 Preheat oven to 180 fan and line two loaf tins with baking paper.
2 Blitz the liver and add it to a bowl with the equal weight in self raising flour.
3 Add eggs, oil and milk and mix it all together.  Split the mixture between the tins.
4 Bake for 25 minutes in the oven.  Once cooked remove from the oven and let it cool completely.
5 When ready to cook the pawzza, preheat oven to 180 fan.
6 Remove ready made pawzza from the packing and place on an overproof tray.  Cook for 9 minutes.
7  Once cooked, remove the pawzza from the oven and place some of the liver cake over the pawzza.
9 Let it cool till it wont burn your mouth!  

Storage:
The pawzza will keep in the fridge for 2 days, if you don't share it with your humans.