CHEESE-STUFFED PIZZA

SERVES 4 PREP 30 MINS + PROVING COOK 15 MINS PER SERVE 3890kj COST $$$$$ 1 cup warm water 7g sachet dried yeast 1 tsp caster sugar 2 ½ cups plain flour 1 tsp salt 160g pkt cheese stringers ¼ cup pizza sauce 2 cups grated pizza cheese 125g mushrooms, sliced ½ cup chargrilled capsicum 50g shaved pepperoni ½ cup halved marinated artichokes baby rocket leaves, to serve

1 In a small jug, combine water, yeast and sugar. Set aside in a warm place for 10 mins until mixture is frothy.

2 Sift flour and salt together into a large bowl. Make a well and stir in yeast mixture to form a soft, sticky dough. Knead dough on a lightly floured surface for 5-10 mins until smooth and elastic.

3 Place dough in a large oiled bowl. Cover with plastic wrap. Leave to rise in a warm place (see tip), 1 hour until dough doubles in size. Knock down dough to remove gas. Knead into a smooth ball.

4 Preheat the oven to very hot, 220°C. Lightly grease a large pizza tray. Using a rolling pin, roll dough into a 32cm round and place on pizza tray, extending 2cm over edges. Place cheese stringers around inside edge of crust. Brush edges with water, fold extended edge of dough over cheese, and pinch firmly to seal. Bake 5-8 mins until dough is lightly golden.

5 Spread sauce over base, top with half pizza cheese, mushrooms, capsicum, pepperoni and artichoke. Sprinkle with remaining cheese. Bake 10-12 mins, until cheese has melted and crust is golden brown. Top with rocket to serve.