Antipasto pizzas

MAKES 2 • SERVES 8

PREP 30 MINS (PLUS PROVING)

COOK 12 MINS

INGREDIENTS

• 1 ¼ cups lukewarm water

•2T olive oil •2t sugar • 7g sachet dried yeast • 3 cups plain flour

•2t salt •¼cup polenta, to dust

•½cup tomato passata

• 500g sliced mozzarella TOPPINGS

marinated artichoke, salami, olive, rocket, cherry tomato, basil, marinated mushroom, feta, thyme, baby spinach

METHOD

1. In a jug, combine water, oil and sugar. Sprinkle over yeast. Set aside 5 minutes until foamy.

2. Sift flour and salt together. Pour into yeast mixture. Mix to a dough. Knead 10 minutes until smooth and elastic.

3. Place in a greased bowl. Cover and set aside, in a warm place, 45 minutes until doubled in size.

4. Preheat your pizza oven, or a hooded barbecue, to very hot, 220°C. Lightly dust two large oven trays with polenta.

5. Punch dough to release gas. Knead lightly and halve. Press or roll out to fit trays. Transfer dough to trays.

6. Place trays on a wire rack in the pizza oven, hooded barbecue or conventional oven. Cook for 5 minutes until puffy and lightly golden.

7. Remove and spread bases with passata, top with cheese. Cover ⅓ each with a different topping. Cook for 5-7 minutes until crispy and golden.