Next time you’re craving takeaway pizza, look no further than your own kitchen.
Prep Time : 1:55 | Cook Time : 0:15 | Total Time : 2:10 | Serving : 2 person.
- 7g sachet dried active yeast
- 1 teaspoon caster sugar
- 1 1/2 cups (225g) strong (baker’s) flour (see note)
- 1/2 cup (130g) good-quality pasta sauce
- 150g fior di latte cheese (see note) or 2 bocconcini, sliced
Chargrilled vegetable pizza
- 2 red onions, cut into wedges, chargrilled
- 1 small eggplant, thinly sliced, chargrilled
- 12 semi-dried tomatoes
- Rocket, to serve
- Basil leaves, to serve
Spicy Italian pizza
- 50g sliced hot Italian salami
- 1/2 cup roasted capsicum strips
- Pesto, to serve
- Watercress sprigs, to serve
- Step 1
To make the pizza the dough, place 150ml lukewarm water in a bowl. Sprinkle over yeast and sugar, then whisk with a fork. Stand at room temperature for 15 minutes until bubbles appear on the surface. Sift flour and 1 1/2 teaspoons salt into a bowl.
- Step 2
Make a well in the centre, then add yeast mixture and mix with oiled hands until the dough comes together in a ball. Turn out onto a floured surface and knead for 10 minutes until smooth and elastic (or use an electric mixer with a dough hook attachment). Place in an oiled bowl and cover with plastic wrap. Stand in a warm place for 1 hour until doubled in size.
- Step 3
On a floured surface, gently roll dough into a 3mm-thick rectangle (you don’t want to expel all the air from the dough). Transfer to an oiled baking tray, cover with a tea towel and stand in a warm spot for a further 30 minutes until slightly risen.
- Step 4
Spread the tomato sauce over base, leaving a 2cm border. Top with the cheese and your choice of toppings. Bake the pizzas for 8-10 minutes until cooked and golden, then slice and serve with rocket and basil or pesto and watercress.