Ingredients (Two 25 to 30-cm diameter whole pizzas)
[Dough]
|
|
|
Cake flour |
150g |
|
Bread flour |
100g |
|
Salt |
4.5g |
|
Sugar |
1g |
|
Dry yeast |
3g |
|
Olive oil |
10ml |
|
Warm water (40°C) |
150ml |
| Pineapple (fresh) |
200g |
| Block of bacon |
80g |
| Cherry tomatoes |
8 |
| Black olives (pitted) |
8 |
| Onion |
50g |
| Olive oil |
2 tsp |
| S&B Oriental Curry Powder |
2 tsp |
| Tomato purée |
6 Tbsp |
| Shredded cheese |
100g |
| S&B Oriental Curry Powder |
As needed |
| Olive oil |
1 Tbsp |
Directions
- Make pizza dough. Mix together the flour, salt, sugar, dry yeast, and olive oil in a bowl. Add the warm water and knead well with your hands.
Once the dough holds together, take it out onto a table and knead it well again.
- Roll the dough into a ball. Rub the inside of a bowl with oil (not listed in the ingredients) and put the dough in. Cover the bowl with a damp cloth. Let the dough rise for 40 to 50 minutes until it doubles in size.
- Divide the dough into 2 pieces and roll each of them into a ball. Cover them with a damp cloth and let them sit for 15 minutes.
- Prepare the pizza toppings. Cut the pineapple into 1 cm-thick bite-size pieces. Cut the bacon into 5 mm-thick bite-size pieces.
Chop the cherry tomatoes and black olives into halves. Cut the onion into thin slices.
- Combine [4], 2 teaspoons of olive oil, and the curry powder in a bowl, and mix lightly.
- Roll out (or stretch) the pizza dough [3] to make 25 to 30 cm-diameter circles and spread the tomato purée over each circle. Spread [5] and cheese over the dough, sprinkle the curry powder, and drizzle with olive oil.
- Bake the pizza in an oven at 250°C for about 10 minutes until the cheese melts and the dough turns golden brown.
