My sincerest apologies for the lack of communication.. It’s been very crazy lately.
You all know how I love the pizzas, and this time I’ve made a mozzarella stuffed pizza (and I did not cheat when it comes to making the pizza base!)
- 500gr plain flour
- 1 sachet instant yeast
- 320ml luke warm water
- 1/2teaspoon salt
- 1/2 teaspoon caster sugar
- 2 tablespoons extra virgin olive oil
Start by mixing the the water, yeast, olive oil and sugar in a cup until it’s dissolve.
Sieve the flour and add the salt, if you have a big enough surface, I would suggest mixing the dough in your kitchen counter, but if you don’t, use a large enough bowl that you can use to mix the ingridients. Don’t feel discourage just because you don’t have the space to.
Gradually bring in the flour from the sides of the bowl, and keep mixing until you have a smooth springy dough.
Place the dough in a lightly floured bowl and cover it with a damp towel to proof for one hour at least.
Once the dough has risen, you can divide it in 4 pieces and wrap in cling film and freeze the pieces you’re not going to use straight away.
Preheat your over to 250C.
I’ve cheated and used a rolling pin to roll out my dough into a perfect circle. I would usually do it the traditional way however because we want to stuff the crust, we got to make it look nice.
- Tomato and basil passata
- Grated mozzarella
- Chopped vine tomatoes
Put the rolled dough on a grease proof paper sheet and neatly put grated mozzarella on the edges of the rolled out dough and slowly fold the edge over the cheese and press down.
Top the dough with the passata sauce first, then some more grated mozzarella, the meats, some more mozzarella (never enough cheese!) and finally the chopped tomatoes.
Cook the pizza in the preheated oven for about 15-20 minutes, or until the crust is lightly brown and the cheese bubbling.
Top the pizza with rocket for some fresh peppery taste!
Try it and let me know how it goes!