3 different flavour pizzas (2 circle shapes and 1 cloud shape)

Anchovy mushrooms olive onions kale pizza          Bacon, kale, olive pineapple pizza.jpg      Ham, kale olive mushrooms cloud pizza.jpg

Pizza dough Ingredients

375ml (1 1/2 cups) warm water
1 Tbs caster sugar or honey
2 teaspoons (7g/1 sachet) dried active yeast
600 g (4 cups) plain flour/ bread flour strong, plus extra for dusting
1 teaspoon salt
60 ml (1/4 cup) olive oil, plus extra for brushing

Topping ingredients

3 tubs (125 g each) bought leggo tomato paste
450 g bacon, shredded
350 g ham, tear or diced
300 g kalamata sliced olives
1 1/2 bunch kale, tear the leaves into bite size
1 can of pineapple pieces
550 g mushrooms, slice thinly
1 sml bottle of anchovy, diced
2 onions diced or sliced up to you
2 1/2 packet of pizza cheese



Preheat oven 250 degree C. Then put pizza trays in oven. If trays have holes do not sprinkle lightly with flour. Its just to prevent it from sticking to trays.

Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre.

Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.

Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 1 hour or until dough doubles in size.

Dust work surface with flour. Knead dough and form into a long cylinder. Divide into thirds. Use a rolling pin to roll each third into a 20 cm disc.

Spread the tomato paste on to the pizzas. Then arrange all the ingredients and season with salt and pepper. Then place cheese on top. Baked about 15 – 25 mins depending on the thickness of the dough or until crust is crispy and golden. Serve immediately.

Note: Oven do vary in temperature and the time for puffiness or cooked dough.



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