Pizza Base Topping
1tsp white sugar Frenchmaid Chargrilled Antipasto Relish
1Tbsp active dry yeast Sliced Mushroom
300ml warm water Olives
1Tbsp olive oil Thinly sliced red capsicum
1tsp salt Salami or pepperoni
3 1/2 cups plain flour Mozzarella cheese
To make the pizza base, mix yeast and sugar into the warm water and let stand for 5-10 minutes until foamy.
In a large bowl mix the flour and salt. Add the yeast mixture and the olive oil and mix until the dough comes together. Knead the dough for a few minutes until all the flour has been absorbed and the dough is smooth.
Oil the large bowl and put the dough into it. Roll the dough around in the bowl to coat in oil. Cover the bowl with a towel and let rest in a warm place to rise for about 1 hour, until doubled in size.
Once the dough has risen, tip it out onto a floured surface. For a thin crust divide the dough in half, and for thick crust leave all together. Form the dough into tight balls. Put back in the bowl and cover again, let rise for about 45 minutes.
Roll the dough balls out with a rolling pin as far as the dough will stretch. Drape the dough over your fists and gently stretch the dough further until it’s the right size. Place on an oiled sheet tray or pizza pan.
Now add your topping. Spread each pizza with a generous layer Frenchmaid Chargrilled Antipasto Relish, top with sliced mushrooms, salami, olives, sliced red pepper, finishing with Mozzarella or a cheese of your choice. Bake at 220 C for 15-20 minutes until the crust is crisp and the cheese is browning.