Little Chef's Pizza
- 450g white flour
- 10g salt
- 310ml water
- 17ml oil
- 11gm fresh yeast
- splash of olive oil
- 1 small onion - diced
- 1 small red chili - diced
- 1 clove of fresh garlic - diced
- 400g tin of canned tomatoes
- handful of fresh basil
Preheat the oven to 200 degrees.
Whisk together water, oil and yeast. Mix with the dry ingredients until sticky then knead for ten minutes. Put
dough in a bowl, cover with a tea towel and rest for 20 – 30 minutes. Once rested, divide the dough into four even
sized balls. Knead each ball for a few minutes each then rest for another 20 minutes.
Sweat onions, chilli and garlic in a pan with a splash of olive oil until soft. Add tinned tomatoes and basil and
season with salt and pepper. Cook over a gentle heat until reduced by half or until sauce is thick enough to
spread on pizza.
Roll dough out on a floured bench top, cover with pizza sauce and desired toppings and cook until golden.