Makes: 2 pizzas Preparation time: 35 minutes+proving+10-15 minutes baking
For the pizza base:
225gms strong white bread flour
½ teaspoon salt
¾ teaspoon fast action dried yeast
1 tablespoon extra virgin olive oil, plus extra for brushing
150 ml hand – hot water
Semolina for sprinkling
For the toppings:
3-4 tablespoons BBQ sauce
1 tablespoon garlic powder
2 tablespoon mixed herbs
1 cup green capsicum, thinly sliced
1 cup mushrooms, thinly sliced
1 cup shredded boiled /grilled chicken
½ cup pepperoni
½ cup sliced ham
1 cup mozzarella cheese, shredded
Any other pizza toppings of your choice
Combine the flour, salt and yeast in a bowl. Make a well in the centre and pour in the oil and water. Mix to a soft dough.
Turn out to an unfloured work surface and knead the dough for about 10 – 15 minutes until smooth.
Cover and let to prove in a warm place until double in size. Pat down the dough to get rid of air bubbles and divide into two portions.
Onto a lightly floured surface, roll out on a lightly floured surface to make two 25cm (10 inch ) discs .
Preheat the oven to Gas Mark 8/230 C/450 F. Grease two baking sheets and sprinkle them with semolina. Place each disc on the baking sheet and brush lightly with olive oil.
Spread the BBQ sauce and other toppings, you may add some of your choice and place in the oven. Drizzle with extra sauce to keep the toppings moist.
Bake for 10-15 minutes until the base is crisp and the cheese has melted.