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
- 2 cups mushrooms, thinly sliced
- 1 large garlic clove, finely chopped
- 1 packet BioCheese Halloumi
Method
- Preheat the oven to 180 degrees.
- 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!
- Slice BioCheese Halloumi into small rectangles (1x1). Top pizza with garlic, mushrooms and BioCheese Halloumi. Drizzle with olive oil and salt to taste.
- Allow to bake for 22-25 minutes (or until golden brown).
BioCheese Pizza Shred BioCheese Halloumi
