David Howell
Feb 25, 20151 min
Recipe provides 2 medium sized pizzas
INGREDIENTS
Home made pizza base (if time poor, purchase ready made pizza base)
200g water
50g olive oil
400g plain or Gluten Free flour
1 tspn salt
1 tspn fresh yeast
Flour or Gluten Free flour for sprinkling
Topping
herbs of choice eg oregano, garlic, paprika
8 tbspn Outback Spirit Bush Tomato sauce
4 handfuls of ham, preferably "off the bone"
1/2 avocado, cubed
1/2-3/4 metric cup diced beetroot
1/2 metric cup sliced gerkin
enough capers, cashew nuts, chopped capsicum and baby spinach leaves to suit
1/2 - 3/4 metric cup cheese if desired
METHOD
(thermo machine instructions; modify to suit your machine, or use traditional methods to mix)
add water oil & salt into thermo machine bowl, process for 1 minute at temperature of 40 degrees C on speed 2
add flour & yeast & knead for 2 minutes at speed 1
with oiled hands ease dough out of the bowl
spread dough onto an oiled baking tray
sprinkle dough with a dusting of flour, cover with plastic wrap, then cover with tea towel and allow to stand in a warm place for 30 minutes
roll dough out to desired size & shape
sprinkle herbs of choice over base (eg oregano, garlic, paprika) & press into base
add pizza topping
bake in preheated oven at 230 deg C for 15-20 mins, or until pizza base is crisp & golden & topping is cooked through