| | Deep-dish supreme pizza
Deep-dish supreme pizza
Deep-dish supreme pizza 4.3-5 9
  • Calories: 2470 kj
  • Fat: 26g
  • Carbohydrates: 10g

How to Make:

  1. To make the pizza dough, combine the flour and salt in a large bowl. Make a well in the centre. Combine the yeast and sugar with 1 cup (250ml) warm water in a small jug. Set aside for 5 mins or until frothy. Pour the yeast mixture into the well. Use a wooden spoon to stir until combined. Turn onto a lightly floured surface and knead for 5 mins or until dough is smooth and elastic. Place in a lightly greased bowl and cover with plastic wrap. Set aside for 1 hour or until dough doubles in size.
  2. Preheat oven to 230C. Grease a 30cm pizza pan or large ovenproof frying pan. Punch down the centre of the dough with your fist. Press the dough out evenly over the prepared pan.
  3. Spread the passata over the top of the pizza. Arrange the salami, prosciutto, mushroom, capsicum, olives, bocconcini and tomatoes over the pizza. Set aside for 10 mins to rise slightly.
  4. Bake the pizza for 15 mins or until golden brown. Sprinkle with rocket and parmesan and cut into wedges to serve.
Time for preparing:
15 min.


  • 1/3 cup (80ml) passata (tomato pasta sauce)
  • 100g Hungarian salami
  • 4 slices prosciutto, halved crossways
  • 40g button mushrooms, thinly sliced
  • 1/2 red capsicum, seeded, thinly sliced
  • 1/4 cup (40g) pitted kalamata olives
  • 4 bocconcini, coarsely torn
  • 50g vine-ripened cherry tomatoes
  • Rocket leaves, to serve
  • Shaved parmesan, to serve
  • Pizza dough
  • 2 cups (300g) plain flour
  • 1/2 teaspoon salt
  • 2 teaspoon (1 sachet/7g) dried yeast
  • Pinch of caster sugar