Maggie’s Favourite Pizza

INGREDIENTS

Dough

  • 2 tspn Dried yeast
  • 500g Plain flour
  • 1/2 tspn Caster Sugar
  • 1/2 cup Water
  • 1 tspn Sea Salt

Toppings

  • 50g Feta
  • 1 Tomato
  • 3 cups Basil
  • 3 cloves Garlic
  • 6 tbsp Pine Nut
  • 50g Parmesan
Print Recipe

Combine the yeast, 1 teaspoon of the flour, caster sugar and warm water and whisk together. Stand in a warm place until yeast activates, roughly about 5 – 10 minutes.

Slowly add in the remaining flour and salt until a stiff dough forms. Turn the dough out onto a floured surface and drizzle the dough with olive oil. Knead the olive oil into the dough until dough is shiny and bounces back to touch.

Cover the dough and let it rise for half an hour.

Preheat the oven to 230°C.

Once risen, roll out & cover the base with Sugo and cook until the base starts to firm.

Remove from the oven, and dot with the Feta and place back into the oven.

When cooked, add the raw tomato, torn basil, garlic and pine nuts. Drizzle with Extra Virgin Olive Oil & top with parmesan.

*Maggie”s tip: Vache Curd can be used as an alternative to Persian Feta.