TheAustralianWomensWeekly_Food_Issue_22_2016

AWW FOOD • ISSUE TWENTY TWO

FRESH TOMATO

PIZZETTAS

FRESH TOMATO

PIZZETTAS

PREP + COOK TIME 35 MINUTES (+ STANDING)

SERVES 6

⅔ cup (170g) bottled tomato

pasta sauce

350g mixed fresh tomatoes, halved

or sliced

150g buffalo mozzarella, torn

2 tablespoons olive oil

1 clove garlic, chopped finely

¼ cup loosely packed fresh small

basil leaves

¼ cup (20g) flaked parmesan

PIZZA DOUGH

3 cups (450g) “00” flour, bread flour

orplain flour

2 teaspoons (7g) dried yeast

2 teaspoons caster sugar

2 teaspoons fine table salt

2 tablespoons olive oil

1 cup (250ml) warm water,

approximately

1 Make pizzadough.

2 Preheat oven to 240°C/220°C

fan. Oil threeoven trays; place in

heated oven.

3 Divide dough into three portions;

roll each portion on a floured surface

into a 12cm x 35cmoval. Place bases

on hot trays. Spread bases with sauce.

4 Bake for 15 minutes or until bases

are browned and crisp.

5 Arrange tomato and mozzarella on

bases; drizzle with oil. Top pizzas with

garlic, basil and parmesan; season.

PIZZA DOUGH

Combine flour, yeast, sugar and salt

ina medium bowl; make a well in the

centre. Stir in oil and enough of the

water to mix to a soft dough. Knead

dough on a floured surface for

10 minutes or until smooth and

elastic. Place dough in a large oiled

bowl, cover; stand in a warm place

for 1 hour or until dough doubles in

size. Turn out dough onto a floured

surface; knead until smooth.

COOK’S

NOTES

FRESH TOMATO PIZZETTAS

We used a combination of

fresh tomatoes, including red

and yellow grape tomatoes,

cherry tomatoes and various

sized kumatoes. Choose any

mix you like.

You can use the same amount

of large bocconcini instead

of buffalo mozzarella.

Weeknight Vegetarian

85