Recipe: Salami, bocconcini and cherry tomato
How to Make:
- Make basic pizza dough: Combine flour, yeast and sugar in a bowl. Stir in salt. Make a well. Add water and oil. Stir to combine. Use your hands to bring dough together.
- Turn dough onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Brush a bowl with oil. Add dough. Turn to coat.
- Cover with a damp tea towel. Set aside in a warm place for 30 minutes or until dough doubles in size. Punch down dough with your fist.
- Knead for 30 seconds or until dough is original size. Halve dough. Cover 1 portion with a damp tea towel. Roll out the other portion to 30cm.
- Preheat oven to 230C. Dust trays with polenta. Ease the dough so it comes a little up the side. This forms a thicker edge during baking.
- Use your fingers to press the base, avoiding the edge, to make indents. This stops it rising in the centre. Repeat with remaining dough.
- Meanwhile make classic pizza sauce: Heat oil in saucepan over medium-low heat. Cook garlic until starting to brown. Discard garlic. Add tomato.
- Stir over medium heat for 10 minutes or until thick. Add the salt. Blend with a stick blender. Stir in oregano.
- Cool sauce completely. Spread 80ml (1/3 cup) of the pizza sauce over each pizza base, avoiding the edge.
- Top the pizzas with salami and capsicum. Bake for 10 minutes. Top with bocconcini and 2 tomatoes. Swap the trays and bake for a further 10 minutes or until the bocconcini melts and the base is crisp. Top with fresh basil leaves.
Time for preparing:
20 min.
Servings:
2
Ingredients:
- 450g (3 cups) Lighthouse Bread & Pizza Plain Flour
- 2 teaspoons (7g/1 sachet) dried yeast
- Large pinch of caster sugar
- 1/2 teaspoon salt
- 310ml (1 1/4 cups) warm water
- 1 tablespoon olive oil
- Olive oil, for brushing
- Polenta, to dust Classic pizza sauce
- 1 tablespoon olive oil
- 1 large garlic clove, thinly sliced
- 400g can diced Italian tomatoes
- 1 teaspoon salt
- 2 teaspoons chopped fresh oregano Topping
- 100g pkt pizza salami slices
- 200g roasted capsicum, cut into 2cm-thick strips
- 220g bocconcini, drained, torn into large pieces
- 480g cherry truss tomatoes, stems trimmed
- Fresh basil leaves, to serve
