| Tomato Jalapeno And Olive Pizza |
Added: 15th Jul, 2009 | Viewed 618 times |  |  |
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| We had some lovely Strassburg ham sitting in the fridge last night and I had a sudden urge to knead dough. So I rolled up my sleeves and made some pizza dough. Toppings were Strassburg Ham, Jalapeno and Olives laid on an entire bottle of Italian Tomato Pesto. |
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| Ingredients |
| 2 cups plain flour
1/2 tsp salt
1 tbsp sugar
1 tbsp yeast
1 tbsp olive oil
1/4 cup warm water + extra water
1/4 cup tomato pesto
50g Strassburg ham, thinly sliced
8-10 pepper stuffed olives
8-10 slices of jalapeno
1 tsp dried oregano
1/2 cup light mozzarella cheese, grated |
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| Method |
Sift flour and salt in a large bowl. Combine yeast, sugar, olive oil and water in a jug. Set aside for 5 minutes till it foams. Add to flour and mix until the dough is smooth and elastic. Cover and set aside for 30 minutes in a warm, draft free area. The dough should double in size.
Preheat oven to 250oC. When the dough has risen, knock it back and knead until smooth. Stretch the dough over the back of your hands gently, pulling the edges outward with your fingers. Keep stretching till you have a flat, round-ish shape approximately 25cm in diameter.
With an icing knife, spread tomato pesto over the base. Top with ham, olives and jalapeno. Scatter the mozzarella and oregano. [At this point I like to drizzle some olive oil over the pizza].
Bake for 15-20 minutes until the top is bubbling and the crust is golden. |
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