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How to make Deep dish supreme pizza

Yield = 4
Prep time: 1:30
Cook time: 0:15
Total time: 1:45

Ingredients

  • 1/3 cup (80ml) passata (tomato pasta sauce)
  • 100g Hungarian salami
  • 4 slices prosciutto, halved crossways
  • 40g button mushrooms, thinly sliced
  • 1/2 red capsicum, seeded, thinly sliced
  • 1/4 cup (40g) pitted kalamata olives
  • 4 bocconcini, coarsely torn
  • 50g vine-ripened cherry tomatoes
  • Rocket leaves, to serve
  • Shaved parmesan, to serve

Pizza dough

  • 2 cups (300g) plain flour
  • 1/2 teaspoon salt
  • 2 teaspoon (1 sachet/7g) dried yeast
  • Pinch of caster sugar

Method

  • Step 1 To make the pizza dough, combine the flour and salt in a large bowl. Make a well in the centre. Combine the yeast and sugar with 1 cup (250ml) warm water in a small jug. Set aside for 5 mins or until frothy. Pour the yeast mixture into the well. Use a wooden spoon to stir until combined. Turn onto a lightly floured surface and knead for 5 mins or until dough is smooth and elastic. Place in a lightly greased bowl and cover with plastic wrap. Set aside for 1 hour or until dough doubles in size.
  • Step 2 Preheat oven to 230C. Grease a 30cm pizza pan or large ovenproof frying pan. Punch down the centre of the dough with your fist. Press the dough out evenly over the prepared pan.
  • Step 3 Spread the passata over the top of the pizza. Arrange the salami, prosciutto, mushroom, capsicum, olives, bocconcini and tomatoes over the pizza. Set aside for 10 mins to rise slightly.
  • Step 4 Bake the pizza for 15 mins or until golden brown. Sprinkle with rocket and parmesan and cut into wedges to serve.