150g plain flour
110g high-protein flour
10g castor sugar
1/4 tsp salt
8g instant dried yeast
150ml lukewarm water
1 tbsp olive oil
For the filling
100g minced meat (chicken/pork/beef)
1 tbsp olive oil
1/2 cup tomato paste
1 tbsp thinly sliced canned luncheon meat
1/2 a red and green capsicum, thinly sliced
2 tbsp sliced pitted Kalamata black olives
2 tbsp sliced pitted green olives
1 tbsp capers, chopped
5 fresh button mushrooms, sliced
50g shredded mozzarella cheese
1 tsp dried mixed herbs
A dash of cracked ground black pepper
A dash of salt and pepper
1/2 tsp chicken stock powder
1 tsp cornflour
To make pizza dough: Sift both flours into a bowl. Add yeast, salt and sugar and stir to combine. Add water and oil and mix to form a soft dough. Turn out dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place dough in a lightly greased bowl. Cover with plastic wrap then stand bowl in a warm place for 45 minutes to about an hour or until dough has doubled in size.
Use your fist, punch down the dough and place on a lightly floured surface. Knead for a while. Divide dough into 5 equal portions. Roll out each portion into a circle. Place on lightly greased trays. Prick the dough base at random with a fork then bake in preheated oven at 200°C for 5-6 minutes.
Remove and spread tomato paste on the base of the prebaked dough. Sprinkle with prepared minced meat and luncheon meat. Add capsicum, olives, capers, mushrooms and cheese. Add mixed herbs and a dash of ground black pepper.
Bake for 10-15 minutes or until cheese has melted and base is crisp. Serve at once.
To prepare minced meat: Marinate minced meat with seasoning. Heat one tablespoon olive oil. Lightly fry marinated meat for about a minute. Dish out.