Ingredients: Makes 2 large pizzas
Dough:
500g organic bread flour
1tsp fine salt
1/2 tsp dried yeast
1 tbsp olive oil
400ml warm water
Follow instructions for 'dough setting' on a bread machine or hand knead for 10 minutes and leave dough to rise for 45 minutes in a warm place. knock the dough back. Cut into 2 pieces and leave to rest for 10 minutes. Shape the dough using a rolling pin or by hand and top with ingredients as listed below.
Ingredients for topping:
2 tbsp tomato puree
1 ball Bluffala classic torn into chunks
1 red bell pepper, cut into thin slices and roasted
2 tsp dried oregano
1 tbsp olive oil
1 handfuls of pea shoots to serve
Cover the stretched pizza base with the tomato puree, roasted pepper slices, oregano and drizzles of olive oil. Cook in a pre heated hot oven for about 15 minutes of until the base is crisp and cooked. Serve with the torn up Bluffala and fresh pea shoots.
