Friday - - Recipe Cards -

Prep time 1 hour 40 mins Bak­ing time 15-20 mins Makes 3-4 piz­zas DOUGH 1kg ‘00’ flour 2 satch­ets in­stant yeast 2 tsp caster sugar 4 tbsp olive oil 650ml luke­warm wa­ter TOP­PING Olive oil 2 medium-sized red onions, sliced 500g mixed mush­rooms, sliced Crushed pink pep­per­corns 1/2 tsp dried basil 1/2 tsp dried oregano Black olives, pit­ted and halved, as de­sired Moz­zarella balls, sliced Salt flakes 1 Sieve the flour into a large bowl and mix in the yeast and caster sugar. Make a well in the cen­tre of the flour and add the liq­uid in­gre­di­ents. Mix in the liq­uid, draw­ing the flour in from the sides of the well. Once com­bined, knead for 10 mins. Leave to rise un­til dou­bled in size. 2 Knead again and then di­vide into smaller pieces. Cover un­til ready to roll out. Pre­heat the oven to 220°C. 3 To pre­pare the top­ping, heat oil and sauté onion lightly, then sauté mush­rooms. 4 Roll the dough out into discs or rec­tan­gles. Heat bak­ing trays in the pre­heated oven. Re­move them and then driz­zle olive oil over. Place the rolled out pizza dough on the trays. Ar­range all the top­ping in­gre­di­ents over the dough. Driz­zle with olive oil and bake for 15-20 mins or un­til golden. Slice and serve.

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