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