Recipe: Tomato and chilli meat pizzas
How to Make:
- Quick pizza dough: Preheat oven to 220°C. Sift flours and salt into a large bowl. Add butter. Using fingertips, rub butter into flour until mixture resembles breadcrumbs. Combine milk and oil in a jug. Add milk mixture to flour mixture. Using a flat-bladed knife, stir to form a soft dough, adding a little more milk if necessary. Divide dough in half.
- Turn 1 portion of dough onto a lightly-floured surface. Knead gently for 2 minutes or until smooth. Roll dough out to a 30cm round. Push edges up slightly to create a crust. Place on a greased oven tray. Repeat with remaining dough.
- Summer tomato pizza Spread tomato paste over 1 pizza base. Top with spinach, recipes of the month Prawn noodle salad tomato and ricotta. Bake for 10 to 15 minutes or until lightly browned. Top with basil leaves. Serve.
- Chilli meat pizza Spread tomato paste over 1 pizza base. Top with pepperoni, prosciutto, olives, mozzarella and chilli. Bake for 10 to 15 minutes or until lightly browned. Top with oregano leaves. Serve.
Time for preparing:
15 min.
Servings:
6
Ingredients:
- 1 1/2 cups self-raising flour
- 1 1/2 cups plain flour
- 1 teaspoon salt
- 40g butter, chilled, chopped
- 1 cup milk
- 2 tablespoons olive oil Tomato cheese pizza topping
- 1/3 cup tomato paste
- 1 cup baby spinach
- 1 tomato, thinly sliced
- 1/2 cup ricotta cheese, crumbled
- 2 tablespoons small fresh basil leaves Chilli meat pizza topping
- 1/3 cup tomato paste
- 60g thinly sliced mild pepperoni
- 50g prosciutto slices, roughly torn
- 1/3 cup (55g) pitted kalamata olives
- 60g mozzarella cheese, shaved
- 1/4 teaspoon dried chilli flakes
- 1 tablespoon fresh oregano leaves
