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for
3
people
Babiche Martens
By
Angela Casley
Food writer for Viva
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I had a request for margarita pizza which, with its simple topping, was no problem. Getting the dough rising early in the morning meant there was only last-minute cooking to ensure the pizzas were served crisp and super-hot, straight from the oven. An intense home-made pizza sauce is preferable, but if time is not on your side a good quality bought one will be just fine. For a drinks party, try dividing the dough into 20 and making mini-bite pizzas.
Pizza dough
| 2 tsp | Active dried yeast |
| 1 tsp | Sugar |
| 1 cup | Warm water |
| 2 cups | Plain flour, and extra for kneading |
| 1 tsp | Salt |
Topping
| 1 cup | Pizza sauce, tomato |
| 200 g | Mozzarella cheese, fresh, patted dry once sliced (Main) |
| 1 cup | Basil leaves, plus extra for garnish |
| 2 Tbsp | Olive oil |
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Directions
- To make pizza dough, sprinkle yeast and sugar over water and let sit for 10 minutes until frothy.
- Place flour and salt into a large bowl. Pour yeast mixture into middle and stir well to combine. Place on to a lightly floured board and knead for 10 minutes until smooth and elastic. Place dough into a lightly oiled bowl, cover and place in a warm place to rise for 1 hour or until doubled in size.
- Preheat oven to 220C.
- Divide dough into 3. Roll each piece into a 25cm round. Place on to a tray and leave for 20 minutes to sit in a warm place.
- Spread over toppings: pizza sauce, cheese, basil, salt and pepper. Sprinkle with olive oil and bake for 15 minutes until bases are crisp.
- Slice and serve hot. Add extra basil leaves to garnish.
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