Name: Double-crust pizza
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1 brown onion, sliced thinly; 1 zucchini, sliced thinly; 1 red capsicum, sliced thinly; 2 clove garlic, crushed; 1/2 cup (75g) sun-dried tomato strips; 1/2 cup (75g) seeded black olives, halved; 280 gram artichokes in brine, drained, halved; 1/2 cup (140g) tomato paste; 1 cup (100g) coarsely grated mozzarella cheese; 1 egg, beaten lightly; 2 cup (300g) plain flour; 1 1/2 teaspoon (7g) dry yeast; 1/2 teaspoon salt; 3/4 cup (180ml) water; 2 tablespoon olive oil

Ingredients

1 brown onion, sliced thinly

1 zucchini, sliced thinly

1 red capsicum, sliced thinly

2 clove garlic, crushed

1/2 cup (75g) sun-dried tomato strips

1/2 cup (75g) seeded black olives, halved

280 gram artichokes in brine, drained, halved

1/2 cup (140g) tomato paste

1 cup (100g) coarsely grated mozzarella cheese

1 egg, beaten lightly

2 cup (300g) plain flour

1 1/2 teaspoon (7g) dry yeast

1/2 teaspoon salt

3/4 cup (180ml) water

2 tablespoon olive oil

Method

1.Make pizza dough. Place flour, yeast and salt in large bowl; gradually stir in the water and half the oil, mix to a soft dough. Knead dough on floured surface about 5 minutes or until elastic; place in large oiled bowl, turn once to coat in oil. Cover; stand in a warm place about 1 hour or until dough doubles.

2.Meanwhile, heat remaining oil in large frying pan; cook onion, zucchini, capsicum and garlic, stirring, until vegetables are tender. Remove from heat; add tomato, olives and artichokes.

3.Preheat oven to 200°C/400°F. Oil oven tray.

4.Turn dough onto floured surface; divide in half. Roll one portion to a 30cm round. Transfer to tray. Spread paste over base, top with filling, leaving a 2cm border. Sprinkle with cheese; brush edge with a little egg. Roll remaining dough to a 30cm round. Cover filling with dough, press edges to seal. Brush with egg.

5.Cut three slashes in centre of pie. Bake about 30 minutes or until browned. Stand 5 minutes.

Women's Weekly Food

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Ingredients

Method

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