Crusty pizza with smoked Russians and Mozzarella

Drum
2 large pizzas servings Cooking: 15 mins

Make one dough recipe but be creative with many tasty toppings.

By DRUM February 04 2019
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Ingredients (11)

200 ml water — lukewarm
5 ml sugar
5 ml Superbake Instant Yeast
500 ml flour
5 ml salt
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
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Method:

Preheat oven to 220 °C.

DOUGH

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.

 CRUST

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.

TOPPING

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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