- 400g can chopped tomatoes
- 1 tsp dried oregano
- Pinch of sugar
- 100g mushrooms, thinly sliced
- 100g thinly sliced Italian-style salami
- 1/4 red onion, thinly sliced
- 2 cups (200g) grated mozzarella
- 7g sachet dried instant yeast
- 1 1/4 tsp caster sugar
- 450g strong (baker’s) flour
- 50g fine semolina, plus extra to dust
- 1 1/2 tbs olive oil
- Preheat oven to 220°C. Place tomatoes, oregano and sugar in a saucepan over medium-low heat. Simmer for 15 minutes or until reduced. Transfer to a food processor and whiz to a puree. Leave to cool slightly.
- For the dough, place yeast, sugar and 1 cup (250ml) lukewarm water in a bowl, then stir to combine. Leave in a warm place for 10 minutes or until frothy. Sift flour into a large bowl, then stir in semolina and 1 1/2 tsp salt. Add yeast mixture and oil, and stir to combine. Using your hands, bring mixture together. Turn dough out onto a floured surface and knead for 5 minutes or until smooth and elastic.
- Grease 2 large baking trays. Divide the dough into 4 portions. Dust the work surface with semolina and roll out 2 portions of dough to form 30cm circles. Place one pizza base on each tray.
- Spread half the sauce over bases, then top with one-quarter of the mushroom, salami, red onion and cheese. Bake for 10-12 minutes until the dough bubbles, the edges are crisp and the cheese has melted. Repeat with remaining dough and toppings, then serve immediately.
Credits to: delicious.com.au