3. Add milk and using the Dough Hook, knead on speed 2 for about 1 minute
or until a soft sticky dough is formed.
4. Turn onto a clean, floured bench and roll dough into a 30cm x 40cm rec-
tangle. Squeeze excess moisture from spinach with your hands. Chop
coarsely and pat dry with absorbent paper towel. Sprinkle pizza cheese,
spinach and feta over dough. Roll tightly from the long side. Trim ends and
cut into 12 even slices.
5. Place scrolls, cut-side up in prepared pan. Bake for about 25 minutes or
until cooked through. Serve warm.
Basic Pizza Dough
Makes: 2 large pizzas
150ml luke-warm water
1 teaspoon sugar
2 teaspoons (7g sachet) dry yeast
2 cups plain flour
½ teaspoon salt
2 tablespoon olive oil
1. Combine the water, sugar and yeast in a jug; stir to combine. Cover mix-
ture and place in a warm area for about 10 minutes until the mixture is
frothy.
2. Place the flour and salt in the Stainless Steel Mixing Bowl. Add the yeast
mixture and olive oil. Using the Dough Hook, mix on low speed (1-2) for
about 2 minutes or until combined and mixture forms a ball. Continue to
knead on low speed (1-2) for a further 8 minutes.
3. Remove dough from the bowl. Lightly grease the bowl and return dough.
Cover; allow to rise in a warm area for about 1 hour or until doubled in size.
4. Punch the dough with your fist to knock out the air. Cut the dough in half.
Take one piece and roll on a lightly floured surface into a rough round.
Place on a lightly greased pizza tray and stretch the dough to fit the tray.
Repeat with remaining dough. Cover; allow to stand for 20-30 minutes.
Top as desired.
Tip
: if you prefer a thick pizza crust, use this dough quantity to make 1 pizza
instead.
Supreme Pizza
Makes: 2 large pizzas
1 quantity basic pizza dough
¼ cup pizza sauce
2 cups pizza cheese
¼ cup finely chopped fresh basil
½ red onion, thinly sliced
1 small red capsicum, thinly sliced
100g button mushrooms, thinly sliced
100g shaved ham, torn
¼ cup pitted kalamatta olives
1. Prepare basic pizza dough according to recipe.
1. Preheat oven to very hot (240°C/220°C fan-forced).
2. Spread pizza sauce over bases. Sprinkle with half of the cheese. Top
with remaining ingredients and sprinkle with remaining cheese.
3. Cook pizza, for about 15 minutes or until bases are golden and cheese
has melted.
Potato and Rosemary Pizza
Makes: 2 large pizzas
1 quantity basic pizza dough
1 tablespoon olive oil
1 clove garlic, crushed
Salt and pepper, to taste
2 cups pizza cheese
200g new potatoes, very thinly sliced
1 tablespoon finely chopped fresh rosemary
1. Prepare basic pizza dough according to recipe.
2. Preheat oven to very hot (240°C/220°C fan-forced).
3. Combine olive oil and garlic in a small bowl. Using the back of a spoon,
spread oil mixture evenly over pizza bases. Season with salt and pepper.
4. Sprinkle bases with half of the cheese. Top with potato slices and rosema-
ry. Sprinkle with remaining cheese.
5. Cook pizza, for about 15 minutes or until bases are golden and cheese
has melted.
Tip
: Use a mandolin or V-slice to cut potato very thinly. Potatoes may not
cook if not cut thin enough. If you can’t cut the potatoes very thinly, you may
need to par-cook them in the microwave before placing on the pizza.
Gourmet Vegetarian Pizza
Makes: 2 large pizzas
1 quantity basic pizza dough
¼ cup pizza sauce
2 cups pizza cheese
¼ cup finely chopped fresh basil
½ red onion, thinly sliced
½ cup bottled char-grilled capsicum, drained, chopped
100g button mushrooms, thinly sliced
½ cup sun-dried tomatoes, drained, chopped
¼ cup pitted kalamatta olives
1. Prepare basic pizza dough according to recipe.
6. Preheat oven to very hot (240°C/220°C fan-forced).
7. Spread pizza sauce over bases. Sprinkle with half of the cheese. Top
with remaining ingredients and sprinkle with remaining cheese.
8. Cook pizza, for about 15 minutes or until bases are golden and cheese
has melted.
