Ingredients
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2 1/2 cups gluten-free pizza and pastry flour
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7g sachet dried instant yeast
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Pinch salt
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1 cup warm water
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1 tablespoon olive oil
Toppings
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1/3 cup tomato paste
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1 teaspoon mixed dried herbs
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100g sliced salami, chopped
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60g baby spinach
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1/2 cup semi-dried tomatoes
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4 (120g) bocconcini cheese, sliced
Method
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1Make pizza dough: Sift flour into a bowl. Add yeast and salt. Stir to combine. Make a well in the centre. Add water and oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 45 minutes to 1 hour or until dough has doubled in size.
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2Using your fist, punch dough down. Knead on a lightly floured surface until smooth. Divide dough in half.
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3Preheat oven to 220°C/200°C fan-forced. Roll dough into two 23cm x 30cm rectangles. Place on prepared trays. Spread bases with paste. Top with dried herbs, salami, spinach, tomatoes and bocconcini.
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4Bake for 10 minutes or until cheese has melted and base is crisp. Serve.
Source: taste.com.au
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