• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

Recipe Ingredient

  • 250g high-protein flour
  • ½ tsp salt
  • 1 tsp instant yeast granules
  • 1 tbsp extra virgin olive oil
  • 50ml UHT milk
  • 100ml lukewarm water
  • Topping
  • 2 slices bacon, cubed
  • 1 smoked chicken sausage, sliced
  • ½ an onion, sliced
  • 5-6 sliced red capsicum rings
  • 5-6 sliced green capsicum rings
  • 3 pitted green olives, sliced
  • Combined
  • 130g grated mozzarella cheese
  • 20g grated cheddar cheese
  • Pizza sauce (combined)
  • 2 tbsp canned tomato puree
  • 1 tbsp chilli sauce
  • 1 tsp olive oil
  • 1/8 tsp dried oregano
  • 1/8 tsp dried basil

Instructions

  1. Sift flour into a mixing bowl. Stir in instant yeast and salt. Add olive oil. Make a hole in the centre of the flour and pour in combined milk and lukewarm water.
  2. Mix the ingredients slowly with your hands until a soft dough is formed. Remove dough onto a lightly floured tabletop. Knead until dough is smooth and elastic. Place the dough in a roomy plastic bag. Secure well with a piece of raffia string and leave aside in a warm place to rise for 35-40 minutes.
  3. Remove dough from the plastic bag. Lightly flour your hands and working surface with a little extra flour. Punch down the dough and knead again to release or expel any air pockets.
  4. Shape the dough into a round ball then roll out thinly to fit a lightly greased pizza pan. Put the pizza pan in a roomy plastic bag again and rest the dough for 5-6 minutes.
  5. Prick the base of the pizza dough with a fork. Spread the surface with combined pizza sauce. Arrange topping ingredients over and sprinkle liberally with combined cheese mixture.
  6. Bake in preheated oven at 200°C for about 20 minutes or until golden brown. Cut and serve pizza warm.

You may also like

Featured Video Play Icon
30 mins 4 People
Featured Video Play Icon
40 mins 8 People

Mutton Roghan Josh Dinner, Lunch

Ian Lau By
Grilled Squid with Cincalok Salsa
30 mins 2 People

Leave a Reply

Your email address will not be published. Required fields are marked *