Recipes
Date posted: 05/02/2018
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 |
| Marinated 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).