PIZZA CAPRESE
MAKES: 2 (20cm) Pizzas
INGREDIENTS
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PIZZA DOUGH
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1Tbsp Spiral Organic Extra Virgin Olive Oil
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3.5g instant dry yeast
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½ tsp caster sugar
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¼ tsp salt
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1½C Casalare ‘Not So’ Plain Flour
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150-160ml warm water (40-50C)
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1Tbsp flaxseeds
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3Tbsp water
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TOPPINGS
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1C Riverina Grove Pizza Pasta Sauce
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1C bocconcini, cut in halves
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150g chorizo sausage, sliced thinly (optional)
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150g cherry tomatoes, halved
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½C basil leaves
DIRECTIONS
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1. Mix flaxseeds with 3Tbsp water, occasionally stir and set aside until it thickens.
2. Combine the olive oil, yeast, sugar, salt and warm water in a bowl and set aside for a few minutes until foamy. Gradually add flour and flaxseed mixture. Use your hands to bring the dough together in the bowl.
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3. Turn the dough onto a lightly floured surface and knead for about 6-7 minutes or until smooth and elastic.
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4. Set aside in a warm, draught-free place to rise for about an hour or until dough doubles in size.
5. Preheat the oven to 280C. Place two heavy-based oven trays in oven to heat. Divide the dough into two, then form 20cm-diameter circles with the palm of your hand or a rolling pin and place each on a sheet of baking paper.
