Makes
2 pizzas
Prep Time
60 minutes
Cooking Time
20 minutes
Ingredients
- 7g packet (2 tsp) dry yeast
- 1 cup warm water
- 1 teaspoon sugar
- 2 cups plain flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- ½ cup Leggo’s No Added Salt Tomato Paste
- 100g ball fresh buffalo mozzarella, torn
- 50g blue vein cheese, crumbled
- 150g ricotta, crumbled
- 70g freshly shaved parmesan
- Fresh basil leaves, for garnish
Leggo's Tomato Paste Tub No Added Salt 2x140g
Method
STEP 1Combine yeast, warm water and sugar in a small bowl, cover with plastic wrap and allow to stand in a warm place for 10 minutes or until small bubbles appear on the surface.
STEP 2
In a large bowl, combine sifted plain flour and salt. Pour in oil and yeast mixture and stir until a dough has formed. Turn dough onto a lightly floured surface and knead for approximately 5 minutes or until dough is smooth and elastic.
STEP 3
Place dough in a large greased bowl. Cover with plastic wrap and let rise in a warm place for 40 minutes or until dough is doubled in size.
STEP 4
Knead the dough again and roll out two pizza bases. Spread with Leggo’s Tomato Paste and top with cheeses.
STEP 5
Bake in a preheated oven at 200°C for 15-20 minutes or until cheese has melted and base is golden around the edges. Serve immediately.
Tips
For something extra special, toss some rocket, pear slices and walnuts together and serve on top of the pizza, drizzled with some honey.