Serves 2 -4 depending on what you serve it with!
We all love a good pizza and there’s no better pizza than the one you make yourself, dough and all. This delightful number turns the traditional tomato base pizza on its head and instead relies on the simple yet tasty flavours of garlic and rosemary to tantalise the taste buds. You also can’t go wrong with a stuffed crust, so we’re going to chuck that in there as well for that extra burst of flavour.
- 1/2 cup warm water
- 3.5 grams dry yeast (half a sachet)
- 1 1/2 cups fine Italian flour
- A pinch of salt
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- 1 clove garlic, crushed
- 1 potato, semi par-boiled
- 1/4 brown onion, thinly sliced
- 1/2 bunch rosemary
- 1/2 block mozzarella Cheezly
- The first step here is to make your pizza dough which is not as daunting as it sounds. Start by mixing together the warm water and yeast until the yeast dissolves.
- Slowly sift in the flour while stirring constantly.
- Now add the salt and olive oil and bring the dough together into a ball.
- Place in a large bowl and cover with cling wrap. Leave to rise for about 45 minutes.
- Preheat oven to 180°C and line a baking tray with baking paper (or pizza stone or whatever you want to use).
- On a lightly floured surface, roll out the dough into something that somewhat resembles a circle.
- Grate 1/2 of the Cheezly and mix with about 1 tablespoon of chopped rosemary.
- About 2cm in from the edge of the base, create a ring of Cheezly and rosemary.
- Fold the edge of the base over the ring and press down to seal. This is to create the stuffed crust.
- Spread the base with oil and garlic before gently laying out the potato and onion.
- Sprinkle with some rosemary and the remaining Cheezly.
- Bake for 15-20 minutes or until Cheezly has melted and crust has started to brown.
- Slice ‘n’ serve.