Family friendly Main Italian

Homemade pizzas

Name: Homemade pizzas
Prep time: 115 min
Cook time: 15 min
Total time: 130 min
Yield: 2
Cuisine: /italian
Ingredients: 7g sachet dried active yeast; 1 tsp caster sugar; 1 1/2 cups (225g) strong (baker’s) flour; 1/2 cup (130g) good-quality pasta sauce; 150g fior di latte or 2 bocconcini, sliced; 2 red onions, cut into wedges, chargrilled; 1 small eggplant, thinly sliced, chargrilled; 12 semi-dried tomatoes; Rocket and basil leaves, to serve; 50g sliced hot Italian salami; 1/2 cup roasted capsicum strips; Pesto and watercress sprigs, to serve

2 ratings

1h 55m

15m

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Next time you're craving takeaway pizza, look no further than your own kitchen.

7g sachet dried active yeast
1 tsp caster sugar
1 1/2 cups (225g) strong (baker’s) flour
1/2 cup (130g) good-quality pasta sauce
150g fior di latte or 2 bocconcini, sliced

Chargrilled vegetable pizza

2 red onions, cut into wedges, chargrilled
1 small eggplant, thinly sliced, chargrilled
12 semi-dried tomatoes
Rocket and basil leaves, to serve

Spicy Italian pizza

50g sliced hot Italian salami
1/2 cup roasted capsicum strips
Pesto and watercress sprigs, to serve

Method

1.

To make the pizza dough, place 150ml lukewarm water in a bowl. Sprinkle over yeast and sugar, then whisk with a fork. Stand at room temperature for 15 minutes until bubbles appear on the surface.
2.

Sift flour and 1 1/2 tsp salt into a bowl. Make a well in the centre, then add yeast mixture and mix with oiled hands until the dough comes together in a ball. Turn out onto a floured surface and knead for 10 minutes until smooth and elastic (or use an electric mixer with a dough hook attachment). Place in an oiled bowl and cover with plastic wrap. Stand in a warm place for 1 hour until doubled in size.
3.

On a floured surface, gently roll dough into a 3mm-thick rectangle (you don’t want to expel all the air from the dough). Transfer to an oiled baking tray, cover with a tea towel and stand in a warm spot for a further 30 minutes until slightly risen.
4.

Spread the tomato sauce over base, leaving a 2cm border. Top with the cheese and your choice of toppings. Bake the pizzas for 8-10 minutes until cooked and golden, then slice and serve with rocket and basil or pesto and watercress.