SLICE, SLICE BABY

Have a family pizza night with easy, make-ahead dough and delicious topping combinations

Express pizza dough

MAKES 2 x 30cm round pizzas

INGREDIENTS

1½ cups 00 flour, bread flour or plain

flour 1 tsp dry yeast 1 tsp caster sugar 1 tsp fine table salt 2 Tbsp olive oil ½ cup warm water, approximately

1 Preheat oven to 200°C. 2 Place flour, yeast, sugar and salt in the bowl of a food processor; pulse for a few seconds until combined. With the motor operating, pour in oil and the water, processing until ingredients come together. Process for a further minute or until smooth and elastic. Place dough in a large oiled stainless steel bowl; cover with a tea towel. 3 Turn the oven off; place the bowl of dough in the turned-off oven for 15 minutes or until dough doubles in size. Remove the bowl from oven. Use dough to make one of the pizzas on the following page.

Tip

To mimic a traditional pizza oven invest in a pizza stone. The heated stone draws moisture away from the pizza dough and helps to make the crust crispy.

Salami, ricotta & kale

SERVES 4

INGREDIENTS

1⁄3 cup pizza sauce with herbs and garlic 150g shaved mild Danish salami, 500g cherry truss tomatoes ½ small red onion, thinly sliced ½ cup crumbled ricotta 60g baby kale leaves, to serve

1 Make pizza dough. Oil two oven or pizza trays; place in oven, then preheat to 240°C. 2 Divide dough into two portions; roll each portion on a floured surface into a 15cm x 30cm oval. Place dough on trays. Spread with pizza sauce, salami, cherry tomatoes, red onion and ricotta. 3 Bake for 15 minutes or until bases are browned and crisp. Top with baby kale leaves to serve.

Teriyaki chicken & pineapple

SERVES 4

INGREDIENTS

227g can pineapple pieces, drained 1⁄3 cup barbecue sauce 2 Tbsp teriyaki sauce 1½ cups shredded barbecued chicken 1 small red capsicum, thinly sliced 1 large flat mushroom, sliced 2 spring onions, thinly sliced

1 Make pizza dough. Oil two oven or pizza trays; place in oven, then preheat to 240°C. Divide dough into two portions; roll each portion on a floured surface into a 15cm x 30cm oval. 2 Place dough on trays. Blot the pineapple pieces with paper towel. Combine the barbecue sauce with teriyaki sauce in a small jug. Spread two-thirds of the sauce mixture on bases; top with shredded chicken, capsicum, mushroom and pineapple pieces. 3 Bake pizzas for 15 minutes or until bases are browned and crisp. Serve drizzled with remaining sauce mixture and sprinkle with spring onions. Drizzle with olive oil and balsamic glaze. Sprinkle with roasted pine nuts, fresh basil leaves, shaved parmesan and extra olive oil.

Kūmara & rosemary

SERVES 4

INGREDIENTS

1⁄3 cup olive oil 1 garlic clove, crushed 1 Tbsp fresh rosemary, chopped 1 small orange kūmara 100g crumbled feta 50g rocket leaves, to serve 1 Tbsp olive oil, to serve

1 Make pizza dough. Oil two oven or pizza trays; place in oven, then preheat to 240°C. 2 Divide dough into two portions; roll each portion on a floured surface into a 15cm x 30cm oval. Place dough on trays. 3 Combine olive oil, crushed garlic and rosemary and spread on bases. Using a vegetable peeler, mandoline or V-slicer, slice kūmara into paper-thin strips and put on pizza. Sprinkle with crumbled feta. 4 Bake pizzas for 15 minutes or until bases are browned and crisp. Serve topped with rocket leaves and olive oil.

Fresh tomato & mozzarella

SERVES 4

INGREDIENTS

½ cup tomato passata 400g baby heirloom tomatoes, thickly sliced 150g buffalo mozzarella, torn 1 Tbsp olive oil 2 tsp balsamic glaze 1 Tbsp roasted pine nuts ¼ cup small fresh basil leaves ¼ cup shaved parmesan 1 Tbsp olive oil

1 Make pizza dough. Oil two oven or pizza trays; place in oven, then preheat to 240°C. Divide dough into two portions; roll each portion on a floured surface into a 15cm x 30cm oval. Place dough on trays; spread with tomato passata. 2 Bake pizzas for 15 minutes or until bases are browned and crisp. 3 Top pizza bases with tomato slices and buffalo mozzarella.