(Rhodes)
Ingredients
Pizza dough:
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600g plain flour
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10ml (2 tsp) salt
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5 ml (1 tsp) sugar
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1 x 10g packet instant dry yeast
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30 ml (2 tbsp) olive oil
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± 400 ml (1¾ cup) lukewarm water
Topping
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500ml (2 cups) tomato sauce
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1 x 440g can Rhodes Pineapple Pieces in syrup, drained
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150g sliced biltong
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350g mozzarella cheese, grated
Method
Sift the flour, salt and sugar into a large bowl. Sprinkle the yeast over the top and add the olive oil. Add 250ml (1 cup) of warm water to the flour and work the mixture together. Continue adding the remaining water, a little at a time, until the dough is soft, yet firm, and is kneadable without sticking. Knead the dough by hand for about 10 minutes or until the dough is elastic and smooth. Form the dough into a ball and place in a floured bowl. Cover with a damp cloth and place in a warm spot to rise until it has doubled in size. Knockdown with your fist and knead again. Divide into 4 equal balls. Roll out the dough for the pizza bases and place on a lightly floured baking tray. Spread the tomato sauce over the pizza base. Top with the Rhodes Pineapple Pieces, biltong and mozzarella cheese. Bake the pizza in an oven preheated to 200˚C for about 20 minutes or until the pastry is crisp and the pizza topping golden.
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