Tips

Tips on Using Your Oven

PIZZA DOUGH

1 ½ cups warm water

2 tsp (7gm/1 sachet) dried yeast

Pinch of caster sugar4 cups plain flour

1 tsp salt and pepper

 ¼ cup olive oil

Extra olive oil to grease

1.     Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until combined. Use your hands to bring the dough together in the bow. 

2.    Brush a bowl with the extra oil to lightly grease. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place for 30 minutes or until doubled in size.

TOMATO SAUCE BASE

1 tablespoon olive oil1 red onion, chopped

3 cloves garlic, sliced

1 can chopped tomatoes

½ cup pitted kalamata olives (optional)

Heat the olive oil in a medium heavy-based pan and add the onions and garlic. Cook over a low heat for 1-2 minutes. Add the tomato (and optional olives if wished) and simmer for 6-7 minutes or until slightly thickened. Stand to cool before using. 

 

 

ANTIPASTO PIZZA

2 pizza bases

2 red capsicums, quartered & de-seeded

1/3 cup tomato pasta sauce

4 marinated artichokes drained and quartered

½ cup pitted kalamata olives

8 cherry bocconcini, cut in half

100gm baby spinach leaves to serve

 Preheat grill on high. Place the capsicum, skin-side up on a baking tray. Cook under grill for 6-8 minutes or until charred and blistered.  Transfer to a sealable plastic bag and set aside for five minutes. Peel and thickly slice. Top pizza base with tomato sauce. Top with capsicum, artichoke and olives and season with salt and pepper. Scatter the bocconcini over the pizzas and bake as desired.

When cooked serve with the baby spinach leaves.

CAJUN CHICKEN PIZZA 

6 (approx 180g each) chicken thigh fillets, cut into 2cm pieces

2 tablespoons Cajun or Creole seasoning

2 teaspoons olive oil

2 pizza crusts

3 cups grated mozzarella

2 ripe mangoes, peeled and finely chopped

¼ cup finely chopped coriander

2 ripe avocados, finely chopped

1 red onion, finely chopped

¼ cup finely chopped fresh coriander

1 tablespoon fresh lime juice

1 fresh long red chilli, deseeded, finely chopped

Baby rocket leaves to serve

Combine the chicken and seasonings in a bowl. Fry chicken for about three minutes until brown. Sprinkle bases with cheese and chicken evenly.Cook chicken pizzas until golden brown.Meanwhile combine the mango, avocado, onion, coriander, lime juice and chilli in a medium bowl.

When pizza is cooked, add the mango salsa and rocket leaves and cut into slices to serve.