Ingredients:
- Pizza base:
- 3 cups flour “Tippo 00”
- 350ml warm water
- 1½ tbsp dried Yeast
- ½ tbsp caster Sugar
- 1 tbsp Salt
- 2 tbsp Extra Virgin Olive Oil
Tomato sauce:
- 1 x 400gr can Italian peeled tomatoes
- 2 cloves Garlic
- ½ cup fresh Basil Leaves
- Salt (pinch)
- Pepper (pinch)
White wine sauce:
- ½ cup extra Virgin Olive Oil
- ½ cup dry White Wine
- 4 cloves Garlic
- Salt (pinch)
- Pepper (pinch)
Topping:
- ½ cup cooked Prawns
- 12 Clams
- 1 x dry Italian Sausage
- 150gr Bocconcini
- 200gr roasted Red Capsicums
- 8 Anchovy Filets
- 100gr patted Kalamata olives
- 1 bunch Baby Spinach
- 200gr Fetta Cheese
- 1 large Egg
- Rocket (handful)
- Basil (handful)
- 1 Red Chilli
- Olive oil (for drizzling)
Method:
Pizza Base:
- Combine 1 teaspoons of yeast, 1 teaspoon of sugar, ½ teaspoon salt, 2 tablespoon olive and ½ cup 4 flour, 350 ml water in a bowl Set aside from around 10 minutes or until frothy.
- Place 2 ½ cups all-purpose (plain) flour on a pastry slab or in a large bowl. Make a well in the centre and the yeast mixture.
- Combine by gradually incorporating the flour into the yeast mixture, adding a little extra water if necessary.
- Transfer the dough into a floured board and knead until it is smooth and elastic, about 5 minutes. Place the dough in a large, lightly oiled bowl. Cover and place in a warm, draft-free place for 30 minutes or until doubled in size.
Toppings:
- After it has risen, divide the dough into three balls, all approx same size.
- Kneed one more time and allow proving. Roll the ball out on a floured surface to ½ cm thickness.
- Place the base on pre-heated pizza stone and assemble toping. ½ white and ½ red base, followed by cheese.
- Then create 4 different corners, seafood, sausage, vegetarian and spinach and fetta.
- Place in hot oven and cook for 15mins or until golden brown.
- Use the other half of the dough to make your dessert pizza.