|400 g||flour — white|
|1x 5 g||instant dried yeast|
|2 Tbs||fresh chillies — 573|
|320 ml||water — warm|
|5 Tbs||neapolitan pasta sauce|
|dried chilli flakes|
|100 g||cheddar cheese — grated|
|250 g||portabellini mushrooms — sliced|
|200 g||cherry tomatoes — sliced|
|125 g||mozzarella cheese — fresh, chopped|
|fresh basil — to garnish|
Make a whole in the middle of the flour heap and add the liquids little by little, using a fork to incorporate it into the flour.
Keep working the liquids through the dry ingredients until you are left with a slightly sticky, manageable dough.
Cover with cling wrap and place it in a floured bowl – leave to rise in a warm room until double its size.
Now you can knead the dough down, break the dough into smaller pieces and refrigerate the rest. You can make about 10 small pizzas like these. This recipe is for 5.
Roll each piece of dough out until 2 cm thick – arrange on an oven safe baking tray.
Smear each disk with Neapolitan sauce, sprinkle with chilli flakes, cover with cheddar, mushrooms and chopped cherry tomatoes.
Bake in a hot oven 200 degrees Celsius for about 15 minutes until cheese has melted and the dough turns colour.
Remove form heat and arrange the mozzarella cheese on the pizzas. Return to the oven for another 8 minutes.
Garnish with fresh basil.
Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.
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