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Try these delicious River Cottage Australia inspired recipes from Julio Castellano.
Basic pizza dough:
Combine 3/4-cup warm water, yeast, sugar and salt in a jug. Whisk with a fork to dissolve. Cover with plastic wrap. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
Sift flour into a bowl. Add yeast mixture and oil. Mix to form a soft dough. Turn onto a lightly floured surface. Knead for 10 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 25 to 30 minutes or until dough has doubled in size.
This dough is best used fresh
Mozzarella, Cherry Tomatoes, Olives, Baby Rocket & Red Onion Topping::
Pre heat fan-forced oven to 200c and lightly oil up a 28cm pizza tray.
Roll out pizza dough on floured surface into a circle around 28cm in width then put this into an oiled pizza tray taking care to form the edge carefully for the crust.
Poke holes into the base in a circular motion using a fork going all the way around until you get up to 1.5cm from the edge dough.
Apply Tomato pizza sauce in the middle of dough and smooth out evenly until 1.5cm from the edge of the dough, follow with the Mozzarella cheese, Olives, Oregano, Cherry toms & Red onion in an even spread then season with cracked black pepper and salt.
Put the pizza into the oven and cook for around 10-15 min until pizza is crispy and golden around the edge & cheese is melted. Take out of oven and then dress the baby rocket with some fresh lemon juice and arrange evenly over the top of the pizza, cut into 8 even slices.
Serve with side salad & garlic bread or enjoy on its own, this rustic pizza is sure to taste amazing!
Recipes, Food Styling & Props by Julio Castellano Photography by Dan Hilburn
To find out more, visit www.juliocastellano.com
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