ONE RECIPE, MANY WAYS
V E R Y B E S T P I Z Z A D O U G H
PIZZA DOUGH
4 TASTY WAYS
FRYINGPAN PIZZA (opposite page)
Brush bottom and side of a 30cm cast-
iron frying pan with 2 tsp olive oil. Press
and stretch Pizza-tastic Dough (page 74)
to a 30cm round; place in frying pan.
Spread with ¼ cup Napoletana sauce; top
with 120g fresh mozzarella, thinly sliced,
and 30g pepperoni slices. Dollop with 3 tbsp
pesto. Heat frying pan on medium-high.
Cook for 3 minutes or until bottom starts
to set. Transfer to a 220°C oven; bake for
20 minutes or until deep golden brown.
Serve topped with a handful of rocket and
a drizzle of balsamic vinegar. SERVES 6SPICY BEEF PIES
In a 25cm frying pan on
medium, cook 450g beef
mince; 1 medium onion,
chopped; 1 tsp chilli
powder; and ¾ tsp salt in
1 tbsp vegetable oil for 10
minutes, breaking up with
a spoon. Cool slightly.
Divide 1 ball Pizza-tastic
Dough (opposite page)
into 6 balls; on a large sheet
of baking paper, with floured
hands, for each, stretch into
a 15cm round. Fill with ⅓ cup
beef mixture, drained. Fold and
stretch dough over filling to
form a half-moon, pinching to
seal tightly. Bake on a baking
tray lined with baking paper
at 205°C for 25 minutes. Serve
with salsa. MAKES 6SEEDCOATED BAGELS
In a large shallow dish,
combine 3 tbsp each sesame
seeds, poppy seeds and onion
flakes and 1 tbsp coarse salt.
For each bagel, roll 120g
Pizza-tastic Dough (opposite
page) into a 25cm rope, then
pinch ends together to form
a ring. In a large pot of boiling
water, cook dough rings
for 2 minutes, turning over
occasionally. With a slotted
spoon, transfer to dish with
seed mixture and turn to coat,
then to a baking tray lined with
baking paper. Bake at 220°C
for 25 minutes or until deep
golden brown. Serve warm or
toasted. MAKES 5GLAZED CINNAMON ROLLS
With a lightly floured rolling pin, roll 1 ball
Pizza-tastic Dough (opposite page) to
a 38cm by 30cm rectangle. Spread with
3 tbsp softened butter; sprinkle with ¼ cup
light brown sugar and ½ tsp ground cinnamon.
Roll tightly from long side to form a log. Cut
into 9 even pieces; place in a greased 20cm
by 20cm baking tin, cut-sides up. Dollop top
of each with ½ tsp softened butter. Bake at
190°C for 20 minutes, covered, then uncover
and bake for another 15 to 20 minutes or
until tops are golden brown. Mix 1 cup icing
sugar, 2 tbsp milk and a pinch of salt until
smooth. When rolls have cooled slightly,
drizzle with glaze. Serve warm. MAKES 9Photography: Mike Garten. Food Styling: Sherry Rujikarn. Prop Styling: Cate Geiger Kalus0420_GHE_068_079 one recipe many ways.indd 8 2020/03/10 8:05 AMONE RECIPE, MANY WAYS
FRYINGPAN PIZZA (opposite page)
Brush bottom and side of a 30cm cast-
iron frying pan with 2 tsp olive oil. Press
and stretch Pizza-tastic Dough (page 74)
to a 30cm round; place in frying pan.
Spread with ¼ cup Napoletana sauce; top
with 120g fresh mozzarella, thinly sliced,
and 30g pepperoni slices. Dollop with 3 tbsp
pesto. Heat frying pan on medium-high.
Cook for 3 minutes or until bottom starts
to set. Transfer to a 220°C oven; bake for
20 minutes or until deep golden brown.
Serve topped with a handful of rocket and
a drizzle of balsamic vinegar. SERVES 6SPICY BEEF PIES
In a 25cm frying pan on
medium, cook 450g beef
mince; 1 medium onion,
chopped; 1 tsp chilli
powder; and ¾ tsp salt in
1 tbsp vegetable oil for 10
minutes, breaking up with
a spoon. Cool slightly.
Divide 1 ball Pizza-tastic
Dough (opposite page)
into 6 balls; on a large sheet
of baking paper, with floured
hands, for each, stretch into
a 15cm round. Fill with ⅓ cup
beef mixture, drained. Fold and
stretch dough over filling to
form a half-moon, pinching to
seal tightly. Bake on a baking
tray lined with baking paper
at 205°C for 25 minutes. Serve
with salsa. MAKES 6SEEDCOATED BAGELS
In a large shallow dish,
combine 3 tbsp each sesame
seeds, poppy seeds and onion
flakes and 1 tbsp coarse salt.
For each bagel, roll 120g
Pizza-tastic Dough (opposite
page) into a 25cm rope, then
pinch ends together to form
a ring. In a large pot of boiling
water, cook dough rings
for 2 minutes, turning over
occasionally. With a slotted
spoon, transfer to dish with
seed mixture and turn to coat,
then to a baking tray lined with
baking paper. Bake at 220°C
for 25 minutes or until deep
golden brown. Serve warm or
toasted. MAKES 5GLAZED CINNAMON ROLLS
With a lightly floured rolling pin, roll 1 ball
Pizza-tastic Dough (opposite page) to
a 38cm by 30cm rectangle. Spread with
3 tbsp softened butter; sprinkle with ¼ cup
light brown sugar and ½ tsp ground cinnamon.
Roll tightly from long side to form a log. Cut
into 9 even pieces; place in a greased 20cm
by 20cm baking tin, cut-sides up. Dollop top
of each with ½ tsp softened butter. Bake at
190°C for 20 minutes, covered, then uncover
and bake for another 15 to 20 minutes or
until tops are golden brown. Mix 1 cup icing
sugar, 2 tbsp milk and a pinch of salt until
smooth. When rolls have cooled slightly,
drizzle with glaze. Serve warm. MAKES 9Photography: Mike Garten. Food Styling: Sherry Rujikarn. Prop Styling: Cate Geiger Kalus