Claire’s Mediterranean pizzas
No matter if you're planning an elaborate menu or just going ahead for tomorrow's Claire's Mediterranean pizzas. This recipe comes from several decades of participating in in the kitchen. I realize that adding a few ingredients into a recipe provides depth to what is usually bland. You might well be searching for milder foods to make together along with your leftovers. Nice and mild Claire's Mediterranean pizzas perfect for post-vacation. The ingredients within this recipe receive your tongue pounding, and are very waist-friendly when you require a'bite' following a busy vacation. Employing several ingredients as alternatives, this soup has been filled with a fall and hot flavor that makes it creamy. The perfect Claire's Mediterranean pizzas to warm up you on chilly winter days. Best for applying leftover. Serving size is also a important component of your diet. You should compare the exact sum of this food that you usually eat to the serving size recorded on the tag. Eating significant servings or parts can result in weight gain.
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How to make Claire's Mediterranean pizzas
Yield = 4Prep time: 1:20
Cook time: 1:15
Total time: 2:35
Ingredients
- 1 3/4 cups lukewarm water
- 2 x 7g sachets dried yeast
- 2 teaspoons white sugar
- 4 1/2 cups plain flour
- 1 tablespoon salt
Topping
- 4 tomatoes, halved, deseeded, diced
- 2 garlic cloves, crushed
- 1 teaspoon dried oregano
- 1/4 cup olive oil
- 4 slices prosciutto, roughly torn into strips
- 1/2 cup pitted kalamata olives, halved
- 200g mozzarella, roughly torn into pieces
- 1 cup basil leaves
Method
- Step 1 Preheat oven to 220°C. Grease 4 x 35cm-square pieces of foil. Combine water, yeast and sugar in a jug. Place flour and salt into a bowl. Make a well in centre of flour. Slowly add yeast mixture, stirring with a knife to combine (add more water or flour if needed). Turn onto a floured surface. Knead for 5 minutes. Return to bowl. Set aside.
- Step 2 Make topping: Combine tomatoes, garlic, oregano and oil in a bowl. Season. Stir.
- Step 3 Use your fist to knock dough back. Divide into 4 balls. Roll each ball out to a 5mm-thick, 20cm-round disc. Place onto foil. Top with tomato mixture, prosciutto, olives and mozzarella.
- Step 4 Bake for 12 to 15 minutes, swapping position of pizzas halfway through, or until bases are crisp and golden. Top with basil and serve.
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