Piccante Pizza
Ingredients
Oil for greasing
100 g/4 oz/1 cup self-raising (self rising) flour
100 g/4 oz/1 cup plain (all-purpose) flour
5 ml/1 tsp paprika
5 ml/1 tsp cayenne
Salt and freshly ground black pepper
5 ml/1 tsp easy-blend dried yeast
5 ml/1 tsp olive oil
150 ml/2/3 cup hand-hot water
Method:
Grease a large pizza tin (pan) with the oil. Place the flours in a mixing bowl and stir in the paprika and cayenne.
Season with salt and pepper and stir in the yeast. Add the oil and blend in half the water, adding more if necessary, and mix thoroughly to form a firm dough.
Press the dough into a 25 cm/10 in circle and put in the greased tin.
Cover with Clingfilm (plastic wrap) and leave in a warm place for 30 minutes until the dough has risen.
The pizza base is now ready to add the topping.
Oil for greasing
100 g/4 oz/1 cup self-raising (self rising) flour
100 g/4 oz/1 cup plain (all-purpose) flour
5 ml/1 tsp paprika
5 ml/1 tsp cayenne
Salt and freshly ground black pepper
5 ml/1 tsp easy-blend dried yeast
5 ml/1 tsp olive oil
150 ml/2/3 cup hand-hot water
Method:
Grease a large pizza tin (pan) with the oil. Place the flours in a mixing bowl and stir in the paprika and cayenne.
Season with salt and pepper and stir in the yeast. Add the oil and blend in half the water, adding more if necessary, and mix thoroughly to form a firm dough.
Press the dough into a 25 cm/10 in circle and put in the greased tin.
Cover with Clingfilm (plastic wrap) and leave in a warm place for 30 minutes until the dough has risen.
The pizza base is now ready to add the topping.
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