September 02, 2014
250g Strong White Bread Flour
1/2 tsp fast action yeast
1/2 tsp salt
1 tbsp olive oil
150ml lukewarm water
1 tbsp chia seeds (optional)
1Tbsp wheatgerm (optional)
400g chopped tomatoes (drained)
1 x tin chopped pineapple (own juice, drained)
1 bell pepper, deseeded and chopped
1/2 red onion, diced
Handful baby spinach
Handful cheddar cheese, grated
1 tbsp oregano
Tofu, chicken or chorizo (to taste)
Combine the ingredients for the base in the bowl of a food processor and use a dough hook to combine it into a rough dough. Use the ball of created dough to pick up any straggly bits from the size or bottom of the bowl and mix with the dough hook on a medium speed for 2 minutes more.
Pick up the dough and place it on the counter. Knead for up to ten minutes until the dough has a silky texture (there is no need to flour the worktop as this is an olive oil dough).
Place the dough in an oiled bowl and cover with cling film. Place in a warm room (I use the airing cupboard) for one hour (you may as well go train while it is rising. Off you go.)
Lightly flour the work surface and roll the dough out to fit a large baking tray (35-40cm). Roll the sides in to create a rim.
Pre heat the oven to 220c (200c fan) and arrange the toppings (tinned tomatoes first, cheese and oregano last). Drizzle with olive oil (or spray) and place in the oven for 20-30 minutes, until the base is cooked through.
Let us know what you think of Cat's recipe, it sure tastes as good as it looks! For more from Cat check out her blog at classikat.com
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