Tuscan margherita pizzas
100 g, baby-size
1 tsp, instant
1 tbs, to dust
800 g, canned
Black olives, drained
12 individual, thinly sliced
100 g, button variety, thinly sliced
- Preheat oven to 230°C. Combine the flour, yeast, salt and sugar in a large bowl. Add the water and stir to combine. Turn onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a large bowl and cover with plastic wrap. Place in a warm, draught-free spot for 1 hour or until the dough doubles in size.
- Line 2 large baking trays with baking paper. Use your fist to punch the dough down in the centre. Divide the dough into 4 portions. Lightly dust the work surface with semolina. Roll a portion of dough out to a 5mm-thick, 20cm-diameter disc. Place on the prepared tray. Repeat with the remaining portions of dough.
- Drain the cherry tomatoes, reserving ½ cup (125ml) of the juice. Spread a little reserved tomato juice over each pizza base. Top with cherry tomatoes, bocconcini, olive and mushroom.
- Bake, swapping trays halfway through cooking, for 12-15 minutes or until golden brown. Transfer to serving plates. Drizzle with the oil and sprinkle with the rocket leaves. Serve immediately.