1 tbsp olive oil
2 1/2 cups plain flour
1 1/2 tsp yeast
1 tsp salt
2kg fresh tomatoes (finely chopped)
2 tbsp olive oil
1 chilli (chopped)
50gm mozzarella cheese (sliced or grated)
Salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200 degrees celsius.
Combine all ingredients in a large mixing bowl. Mix well until you get a soft, smooth dough.
Knead well on a lightly floured surface for about seven minutes, until it is elastic. Return dough to bowl and cover with cling wrap for one hour.
Return dough to the lightly floured surface and knead again, then cut into four equal pieces. The remaining three pieces of dough can be wrapped in cling wrap and stored in the freezer for another day.
Take the remaining piece of dough and shape it into a circle about seven inches in diameter, then place on a greased pizza or circular baking tray.
Heat the olive oil in a frying pan and add the tomatoes, basil and chilli.
Simmer the ingredients on low heat for approximately 30 minutes. Add salt and pepper to taste.
To finish the pizza, spread tomato, basil and chilli topping over the dough base - dd cheese and bake in a 200C oven for 10-5 minutes.
You can add any combination of olives, mushrooms, sun-dried tomatoes, tomato paste, capsicums, onions, capers, pineapple pieces, herbs, anchovies and ham