Ul­ti­mate best pizza

SERVES 6 PREPA­RA­TION: 20 MIN COOK­ING: 1 HR RIS­ING: 50 MIN

Drum Food - - CONTENTS -

TOMATO SAUCE

30ml (2T) olive oil

1 onion, grated

5ml (1t) dried mixed herbs 2ml (½t) chilli flakes

3 gar­lic cloves, chopped

1 can (400g) cherry to­ma­toes 10ml (2t) sugar salt and pep­per

DOUGH

10g dried yeast

15ml (1T) sugar

5ml (1t) fine sea salt

340ml luke­warm wa­ter

1kg flour, plus ex­tra for dust­ing

TOP­PING

125ml (½c) tomato sauce (recipe above) 12 slices salami

150g soft moz­zarella balls, torn

50g ma­ture ched­dar cheese, grated 2 green chillies, chopped

Pre­heat the oven to 220°C. Grease two 23-cm di­am­e­ter cake tins.

1 TOMATO SAUCE In a saucepan over medium heat, add the oil, onion, herbs and chilli. Cook for 4 min­utes, stir­ring oc­ca­sion­ally. Add the gar­lic and cook for 1 more minute. Add the to­ma­toes and sugar and sea­son with salt and pep­per. Turn the heat down and sim­mer for 30 min­utes. Set aside to cool. 2 DOUGH Put the yeast, sugar and salt in a mea­sur­ing jug, add the warm wa­ter and al­low the yeast to dis­solve. 3 Sift the flour into a large mix­ing bowl. Pour the liq­uid over the flour and stir un­til a dough forms.

4 Put the dough on a lightly-floured sur­face and knead for 10 min­utes.

5 Trans­fer to a lightly-oiled bowl and cover with cling­film. Leave to rise in a warm place un­til dou­bled in size, about 50 min­utes.

6 Knock back the dough and di­vide in half. Shape each piece into a flat disc and press into each cake tin.

7 TOP­PING Di­vide the tomato sauce be­tween the bases and spread evenly. Top with the salami, cheeses and chillies. Bake for 15 min­utes un­til done and golden.

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