Prep time: 15 minutes
Cooking time: 8-10 minutes
This recipe makes 2 pizzas
INGREDIENTS - BASE
- 300g strong bread flour
- 1 tsp instant yeast
- 1 tsp salt
- 1 tbsp olive oil
INGREDIENTS - SAUCE
- 150ml passata
- 2 TBSP fresh basil
- 3 cloves of garlic (minced)
INGREDIENTS - TOPPING
- 200g block mozzarella circled and sliced
- Pinch of grated mozzarella
- 6 small mozzarella balls (3 per pizza)
- Sun dried tomatoes
- 3 slices Serrano ham (1.5 per pizza)
- 1 large chestnut mushroom sliced into 4 thin slices (2 per pizza)
- 6 green / black olives sliced (3 per pizza)
- Drizzle of garlic infused oil
INSTRUCTIONS - BASE
- Pre-heat the oven to 220C.
- Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and slowly mix the flour into the water working from the middle out.
- Separate the dough into two equal sized balls.
- Move the first ball to a lightly floured surface and knead for 3 mins, turning it periodically to flour both sides.
- Roll the dough out as thin as possible without it braking when you pick it up. Turn it over to lightly flour both sides.
- Repeat with the second ball.
- Line your pizza trays with baking paper and lightly flour the paper.
- Transfer the pizza bases to the trays.
INSTRUCTIONS TOPPING
- Really you can organise it how you want, but obviously thinly spread the sauce over the pizzas, if you put too much on it will become soggy and wont cook well. Well arranged ours in the following way:
- Sauce added.
- A small pinch of grated mozzarella.
- The ham torn into smaller pieces.
- Two slices of mushroom per pizza.
- Sun-dried tomatoes & mozzarella balls
- 3 slices of block mozzarella per pizza
- Olives on top
- Drizzle the garlic oil lightly over each and lightly baste the edges to make them extra crispy when cooked.
- Place the pizzas in the oven for 8-10 minutes but regularly check them until they are cooked to your preference.
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