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This bread is pizza, deconstructed. It makes a fantastic side dish with a pasta or salad based main meal or something to impress with at a dinner party or bbq. It’s also kind of the entry route into bread making – its super easy, I promise, and endlessly customisable too!

Here’s what you need –

  • 500g/4.5 cups strong white flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 sachet fast action dried yeast
  • 3 tbsp olive oil
  • 275ml hand hot water

For the topping

  • 200g cherry tomatoes
  • a few sprigs of rosemary
  • 1 ball mozzerella
  • 1 teaspoon salt flakes
  • 3 tbsp olive oil
  • 1 tbsp garlic puree
  • half a medium red onion

I made the dough in my brand new Breville stand mixer which I got for my birthday. I am in love with this appliance! It makes baking so much easier! It is just like a Kitchenaid, except quite a bit cheaper (and amazingly, more powerful!). I used the dough hooks to combine the flour, yeast, sugar, salt, water and olive oil into a dough. Of course, you could also use a wooden spoon!

Knead your dough for a few minutes until its soft and springy and then leave it to rest in an oiled bowl, covered in clingfilm. Leave in a warm place for 45 minutes until doubled in size. Towards the end of the rising time, preheat your oven to gas mark 6/200C/400F.

Stretch out your dough on a greased baking tray (just sprinkle on a little flour and then smush the dough into the corner with your fingers) and then arrange your toppngs and press them into the dough. Apply a liberal sprinkling of olive oil, salt, pepper and rosemary and pop into the oven for 18-20 minutes.

Take it out of the oven once its golden brown and firm on top, and cut into wedges. Devour!

Some other flavour combo’s that I love are –

  • goats cheese, caramalised onion relish and thyme
  • buffalo mozerella, basil and tomato
  • feta cheese, olives and red onion

Yum! Enjoy!

x Kerry