Seafood marinara and caper pizza
|1 cup||Tomato pasta sauce|
|1 cup||Seafood marinara mix|
|2 Tbsp||Fresh oregano|
|1 to taste||Salt & freshly ground pepper|
Basic pizza dough
- Heat oven to 220 degC.
- On a lightly floured work surface, roll out dough as thinly as possible to form a large oval. Place on a baking tray.
- Spread pizza base with tomato sauce, taking care to leave a strip free of topping around the edge.
- Scatter with seafood mix, red pepper, capers, oregano and anchovies, if desired. Season with salt and pepper to taste.
- Bake for 20 to 25 minutes or until the crust is golden brown and crisp. Slice to serve.
Tip: Roll the dough as thinly as possible. With a thin base, you really taste the true quality of the crust - there's also a lovely crunchy, crispness of texture that thin bases add to your pizza-eating experience.
To prepare Basic pizza dough
- Mix water, sugar and yeast in a small bowl and set aside to activate for 5 to 10 minutes, until foamy
- Place flour and salt in the bowl of a food processor.
- With the motor running, add the foamy yeast mixture and the oil, then process until the mixture forms a ball of soft dough.
- If necessary, add a little more water to reach a smooth consistency. Process for another minute to knead the pizza dough thoroughly.
- Place dough in a lightly oiled bowl. Cover with plastic wrap and leave in a warm place to rise for approximately an hour, or until doubled in volume.
- Knead the dough on a lightly floured surface for 2 minutes. Divide dough in half as this amount makes two pizzas.
- Roll out one half as thinly as possible. Transfer to a lightly oiled baking tray or pizza stone and top with chosen ingredients.
Tip: Any extra dough can be stored in the fridge for one day or frozen for up to two weeks. Bring to room temperature before rolling out and cooking.