Ingredients
- 1 cup mixed cherry tomatoes, thinly sliced
- 150g fresh bocconcini cheese, sliced
- ½ cup fresh basil leaves
Raw Pizza Sauce
- 1 cup tomato passata
- 3 cloves garlic, finely minced
- ½ tsp salt
Basic Pizza Dough
(Makes 1 large pizza – double or triple the quantities if you prefer)
- 1¼ cups bread flour, or plain flour
- 1 tsp dry yeast
- A pinch caster sugar
- ½ tsp salt
- 3/4 cup lukewarm water
- 1 tbsp olive oil, plus extra for greasing and brushing
Recipe serves: 6-8
Method
For the dough, mix the dry ingredients together until combined, then add the water and oil and bring together to a rough dough. Knead for about 5 minutes until the dough is soft and smooth. Transfer to a slightly warm, greased bowl and cover with a tea towel. Rest in a warm oven on dough proofing mode for at least 30 minutes until the dough has doubled in size. Punch the dough down and roll out into a long, thin oval shape and place on a induction teppanyaki plate.
Heat your oven to 240C. Spread a little of the pizza sauce over the base and scatter with slices of bocconcini and tomatoes. Place the plate on the induction hob on bridge mode and blast on very high for 1 minute. Transfer the whole plate to the oven and bake in the oven for 6-10 minutes or until dough is golden and cooked.
