|200 ml||water — lukewarm|
|5 ml||Superbake Instant Yeast|
|60 ml||maize meal — polenta|
|60 ml||tomato sauce|
|1||red onion — sliced|
|200 g||smoked russians|
|250 ml||mozzarella cheese — grated|
|2||green chilli — chopped|
Preheat oven to 220 °C.
1 In a bowl, combine the water, sugar and yeast and stir until the yeast dissolves.
2 Add the flour and salt and mix until a rough dough forms.
3 Turn the dough out onto a lightly floured work surface. Knead until all the flour is incorporated. If it sticks, sprinkle more flour onto the work surface if needed.
4 Put dough in a bowl and cover with clean kitchen towel until it doubles in size, about 40 minutes.
5 Divide the dough in two. Form the dough into two large discs and then roll out with a rolling pin, working from the middle outwards, until the dough is about 40 cm in diameter.
1 Sprinkle the polenta on a large baking sheet and lay the rolled out dough on top. Frequently shake the baking sheet to make sure the dough doesn’t stick.
2 Fold 1 cm of the edge of the dough inward to form a boarder around the entire circumference of the dough.
1 Spoon the tomato sauce onto the centre of each pizza base and use the back of a spoon to spread it out to the edges.
2 Top with all of the remaining ingredients.
3 Bake for 15 minutes until the crust is golden-brown and the cheese has melted.
4 Let the pizza cool slightly on a cooling rack.
5 Slice it into pieces and serve.
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