Ingredients
- 1½ cups warm water
- Pinch of caster sugar
- 2 teaspoons (7g/1 sachet) dried yeast
- 600g (4 cups) plain flour, plus a little extra for dusting
- 60ml (1/4 cup) olive oil, plus extra for brushing
- 2 serves tomato-based sauce
- 1 packet BioCheese Pizza Shred
- 1 cup cherry tomatoes, halved
- 1 wedge BioCheese Parmesano, grated
- 50g Rocket lettuce
Method
- Heat the oven to 180 Degrees Celsius.
- Place the water, yeast and sugar in a small bowl. Mix and set aside for 5 minutes - the mixture will begin to foam. In the interim, combine the flour and salt in a large bowl, making a well in the centre.
- Add the yeast mixture to the dry ingredients, folding it gently with a round-bladed knife before using your hands to bring the dough together.
- Turn the dough out onto a floured surface and continue to knead for 10 minutes, or until the mixture is smooth and elastic.
- Place the dough into a lightly-oiled bowl, covering it with plastic wrap or a towel before setting it aside in a draught-free, warm place for 30 minutes. The dough should double in size.
- Remove the dough from the bowl and place onto a lightly dusted surface again. Divide into 2 before rolling it out into your pizza base shape of choice!
- Evenly disperse a tomato-based sauce on your pizza base followed directly by your BioCheese Pizza Shred - we like to go heavy handed here! Top with cherry tomatoes.
- Allow to bake for 22-25 minutes (or until golden brown).
- Remove from oven and top with rocket lettuce and grated Parmesano. Slice and enjoy!
BioCheese Pizza Shred BioCheese Parmesano
