Try your hand at this delicious pizza recipe from Paddock To Plate.
Pre-heat the oven to 220°C. To make the pizza dough, combine the flour, yeast, castor sugar and salt in a large bowl. Add the warm water and mix into a soft dough, turn out onto a floured surface and knead for 10 minutes or until smooth and elastic. Place in a lightly oiled bowl and cover with plastic wrap, leave to rest in a warm place for an hour or until the dough has doubled in size
While the pizza dough proves, to make the pizza sauce, heat the olive oil in a saucepan, add the garlic and cook for 1 minute or until it starts to turn golden. Add the tomato passata, sugar and oregano, bring to the boil, then add the whole cherry tomatoes and leave to simmer for 8-10 minutes or until reduced by half, season to taste and set aside to cool.
Once the dough has doubled in size, using your fist punch the dough down and then knead on a lightly floured surface until smooth. Divide into four equal portions and roll each piece out on a floured surface to a 25cm-diameter round and place on baking trays lined with baking paper. Spread sauce thinly over pizza bases, scatter the salami (leaving a gap between each slice), then tear the bocconcini in half and place into the gaps. Cook the pizzas, for about 8-10 minutes or until crisp on the bottom and the cheese is bubbling on top.
While the pizzas are cooking, to make the rocket and red onion salad, combine rocket and red onion in a bowl, add a splash of red wine vinegar and extra-virgin olive oil and toss lightly to coat. Shave some hard cheese over the top with a vegetable peeler and season to taste.
Place the rocket and red onion salad in the middle of each pizza and serve.
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