As seen on Season 6 of Adelady TV
By Chef Orazio
Ingredients
Fresh pizza dough (you can buy a bag in the fridge section of your local Romeo’s)
Plain flour
1 can diced tomatoes in juice, squashed up to make a chunky sauce
1 punnet of fresh cherry tomatoes, halved
Fresh buffalo mozzarella, torn into small pieces
Parmesan
Olive oil
Fresh basil
Method
Lightly flour your bench top / work space, and lay out the fresh dough. Sprinkle with a little more flour.
Halve or quarter the dough, depending on how big you want your pizzas to be. Shape each section of dough into a ball.
Take one of your dough balls, and starting from the centre start pushing the dough out in a circular motion, leaving a lip around the outside to form your crust. Repeat with remaining dough balls, creating the pizza size that you desire with each.
Time for toppings! Starting from the middle, spread some of your chunky tomato sauce across the base (leaving the edge uncovered). Sprinkle with cherry tomatoes, a few pieces of mozzarella, basil leaves and a sprinkling of parmesan. Remember — sometimes less is more!
Drizzle olive oil over the top of your pizza and get ready to cook! If you’re using a pizza oven, pop into a pre-heated pizza oven and turn occasionally for a couple of minutes (checking regularly). You’re looking for a golden colour with a puffed up crust. If you’re using a regular oven, pop your pizza on a pizza stone and cook until golden and puffed up around the edges (this might take a little longer depending on oven temperature — check regularly).
Enjoy!
