| | Homemade pizzas
Homemade pizzas
Homemade pizzas 4.3-5 9
  • Calories: 4202 kj
  • Fat: 30g
  • Carbohydrates: 40g

How to Make:

  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.
  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.
  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.
  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.
Time for preparing:
15 min.
Servings:
2

Ingredients:

  • 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
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