Instructions

Dissolve the yeast in the warm water, set aside & let stand for 15 minutes or until bubbles appear on the surface. Using the plastic dough blade in the food processor (or equivalent) place the flour, sugar & salt, pulse briefly. Add the liquid ingredients slowly & process for the next 2-3 minutes or just until the dough begins to come together & form a ball that looks & feels like playdough.  

Remove & turnout onto a clean floured surface & knead for 4-5 minutes. It should be a soft, smooth, elastic, ball that bounces back when pressed.

Lightly oil a large glass bowl & the dough ball. Place the dough in the glass bowl & cover with cling wrap. Leave to rise in a warm place for approx. 1–2 hours or until doubled in size.

For a better crust – punch down & knead again, reshape the ball & let it rise for 30 minutes.

When ready to bake, preheat oven to 220°C (425°F) & cut the pre-prepared dough into 4 equal portions. On a floured surface knead each portion again, shaping into a round ball. Place each ball onto a lightly floured surface and roll from the inside to the outer edge to form a round shape (or your desired pizza shape), around 3-5mm thick.

Prick with a fork then top with your desired pizza toppings, starting with the pizza sauce, prosciutto, grated mozzarella cheese, goats cheese, fresh blackberries then with a sprinkling of nuts. Bake for approx. 10 minutes, until cooked through & golden. Top with fresh rocket leaves.

Kitchen Notes

• For the best dough results, use 00 flour. 
• For a slightly healthier option that the kids don’t even notice, use a combination of 1 cup of wholemeal flour with 2 cups of plain flour.
• Pricking the dough with a fork helps prevent air bubbles in the dough.
• Don’t feel like making your own dough? There are many store bought & gluten free options that make for a quick & easy start to your meal in your supermarket.

Recipe created and Photographed by food stylist Megann Evans