Ingredients
- For the dough
- Italian tipo 00 flour 1kg
- Sugar 1 tbsp
- Extra virgin olive oil 4 tbsp
- Warm water 620ml
- Salt 1 tsp
- Dry yeast sachet 2
- For the pizza sauce
- Tomato passata 750g
- Tomato purée 2 tbsp
- Fresh basil sprig
- Everyday Favourites oregano 1 tsp
- Salt 1 tsp
- Fennel seeds 2 tsp
- Extra virgin olive oil 2 tbsp
- For the toppings
- Arla diced mozzarella 85g per pizza
- Casa De Mare artichoke hearts 400g
- Aubergines 3 large
- Sundried tomatoes (drained) 400g
- Roasted green peppers 2
- Roasted red peppers 2
- Red onions sliced 2
- Dried oregano a pinch
Method
- Knead the dough for 10 mins, cover and leave to rest in a warm place for at least an hour or until doubled in size.
- Heat oven on hottest setting.
- Slice the aubergine and pat dry. Season on both sides, drizzle with oil and cook on a griddle for 5-6 minutes on each side.
- Combine the ingredients for the pizza sauce in a bowl.
- Roll out dough (160g per pizza) and place vase on thick bottomed baking tray.
- Spread 3 tbsp sauce over, sprinkle with the Arla mozzarella, scatter the toppings.
- Sprinkle on the oregano, ground black pepper and drizzle with some more olive oil.
- Bake in oven until lightly browned and the cheese is bubbling deliciously (5 - 10 mins depending on oven temperature).
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