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Homemade pizza dough makes all the difference! Try out our foolproof dough recipe. Before you throw it in the pizza oven, don’t forget to add your favourite flavours. We’ve created 3 delicious topping combinations, and a healthy side salad your tastebuds will love.
(Makes 2 thin bases or 1 thick)
Ingredients:2 cups bread and pizza flour, plus extra for dusting (see Tip, below)
7g sachet dry yeast
1 tsp caster sugar
½ tsp salt
¾-1 cup warm water
2 tbsp olive oil, plus extra for greasing
Tip: Bread and pizza flour is available from supermarkets. Substitute with gluten-free plain or bread flour if necessary.
Method:1. Mix ingredients
Sift flour into a large bowl, then stir in yeast, sugar and salt. Add ¾ cup warm water and oil and mix to a soft dough. Add some extra water if too dry. Knead on a lightly floured surface for 5 minutes until smooth and elastic.
2. Put dough into a lightly oiled bowl
Cover and rest in a warm place until doubled in size (about 1 hour).
3. Prepare and preheat pizza oven
Follow the manufacturer’s instructions or place a pizza stone in a fan-forced oven while it is preheating to 220°C.
4. Shape and cut the dough
Dust 2 large oven slides with flour. Punch down dough and turn out on a floured surface. Shape into a ball without overworking. Cut dough in half for 2 thin bases or leave whole for a thick base. (Make double quantity of dough to make 2 thick-base pizzas.)
5. Prepare the dough
Roll out 2 pieces of dough on a lightly floured surface to 25cm rounds for thin crust or whole dough to 32cm for thick crust. Place each on a prepared tray.
6. Assemble with toppings and cook
Slide pizzas onto hot floor in pizza oven and cook for about 4 minutes or until crisp on the base, golden and bubbling; or in oven on trays for 6 minutes to firm up base, then loosen and slide pizza onto hot pizza stone in oven for a further 12 minutes to finish baking, for a crisp crust.
Ingredients:
¼ cup vegetable oil
3 x 200g pieces crumbed chicken schnitzel
¾ cup Napolitana pasta sauce
Pizza dough (see first recipe)
⅔ cup grated parmesan
150g thinly sliced ham, shredded
150g cherry tomatoes, halved
¼ cup torn basil leaves, plus extra leaves to garnish
500g mozzarella ball, sliced
1½ cups grated pizza cheese
1. Cook the chicken
Heat oil in a large, non-stick frying pan over a medium heat. Cook schnitzel on both sides until cooked through and lightly golden. Drain on paper towel. Cut into large pieces.
2. Add toppings
Spread pasta sauce evenly over 2 pizza bases, leaving a 1cm border. Sprinkle over parmesan. Top with schnitzel, ham, tomatoes and basil. Place slices of mozzarella on top. Sprinkle with cheese.
3. Cook pizzas following Step 6 in the dough recipe
Serve garnished with extra basil leaves.
500g lamb mince
1 tbsp harissa paste
1 tbsp harissa spice mix
½ tsp salt
2 garlic cloves, crushed
Pizza dough (see first recipe)
⅓ cup tomato pesto
1 tomato, deseeded, finely chopped
½ red onion, finely chopped
¼ cup toasted pine nuts
100g Danish feta
1 cup Greek yoghurt
2 tbsp lemon juice
Mint leaves, to garnish
1. Cook mince, harissa paste and aromatics
Heat a large, non-stick frying pan over a medium-high heat. Add mince, break up lumps with a wooden spoon until it has changed colour. Add harissa paste, spice mix, salt and garlic and cook, stirring, for 5 minutes until browned.
2. Roll out and top the pizza dough
Roll pizza dough into 2 oval pizzas, 40cm x 20cm. Spread pesto evenly over bases, leaving a 1cm border. Spread lamb mixture over. Sprinkle with tomato, onion and pine nuts. Break up feta and sprinkle on top.
3. Cook, garnish and serve
Cook pizzas following Step 6 in first recipe. Combine yoghurt and lemon juice and drizzle over to serve. Sprinkle with mint leaves to garnish.
Ingredients:
850g brushed potatoes, peeled, cut into 2cm pieces
¼ cup olive oil
2 tsp smoked paprika
½ tsp salt
2 garlic cloves, crushed
1 tbsp roughly chopped oregano, plus extra for garnish
2 (250g) chorizo, thinly sliced
⅓ cup pizza sauce
Pizza dough (see first recipe)
1 red onion, thinly sliced
1½ cups grated pizza cheese
⅓ cup roasted red capsicum strips, drained
Rocket leaves and garlic aioli, to serve
1. Soften the potatoes
Place potatoes in a microwave-safe dish. Pour ¼ cup water over. Cover with a lid or plastic wrap and microwave on high for 5 minutes or until tender. Drain well. Pat potato dry on paper towel.
2. Cook potatoes in herbs and spices
Heat oil in a large, non-stick frying pan over a medium-high heat. Add potatoes and cook, stirring, for 5 minutes. Sprinkle smoked paprika, salt, garlic and oregano over. Cook, stirring occasionally, for 5 minutes or until golden. Remove from pan.
3. Add chorizo to the same pan
Cook for 2 minutes or until just beginning to colour. Remove.
4. Add cooked toppings to the dough
Spread sauce evenly over 2 pizza bases, leaving a 1cm border. Sprinkle with potato, chorizo, onion, cheese and capsicum.
5. Bake, garnish and serve
Cook pizzas following Step 6 in first recipe. Garnish with rocket and serve with aioli.
Ingredients:
¾ cup white quinoa
2 bunches asparagus, trimmed, cut into 3cm pieces
1 cup (130g) edamame beans, thawed (see Tip, below)
4 green onions, trimmed and thinly sliced
¾ cup chopped Italian parsley
⅓ cup coarsely chopped dill
2 tbsp toasted sesame seeds
2 pieces preserved lemon
2 tbsp lemon juice
¼ cup olive oil
1 avocado, chopped
Tip: Edamame (baby soy beans) are available frozen in supermarkets. They are ready to eat once thawed. You can use green baby peas instead – cook frozen peas in boiling water for 2 minutes, drain and cool.
Method:1. Cook the quinoa
Rinse quinoa and put in a saucepan with 1½ cups of water. Bring to a simmer, reduce to low, cover and cook for 10-12 minutes or until tender and liquid has absorbed. Drain, allow to cool.
2. Prepare asparagus
Pour boiling water over asparagus and stand for 3 minutes. Drain, cool under cold water and drain again.
3. Combine ingredients
Combine quinoa, asparagus, edamame, onions, parsley, dill and sesame seeds in a large bowl.
4. Dress the salad
Discard flesh from preserved lemon then finely chop the rind. Combine rind, lemon juice and oil in a small jug. Season with salt and pepper. Spoon salad into a serving bowl and sprinkle avocado on top. Pour dressing over and toss gently to serve.
Check out our delicious vegetarian pizza party recipes.
Photo Credit: Sue Stubbs
