1 portion Pizza Dough (see recipe below), rolled out
½ cup thick tomato pasta sauce (I used Telegraph Hill Puttanesca Sauce)
12 black olives, pitted
1 ball fresh burrata, drained (see Cook’s note)
handful rocket leaves
Preheat the oven to 225°C fan bake. Place a heavy flat baking tray in to preheat.
Brush the dough with olive oil then spread with the tomato sauce, leaving a border. Top with the olives. Slide the pizza, still on the paper, onto the hot baking tray and bake for 12 minutes, or until puffed and golden, turning for even browning if necessary. Break the burrata over a bowl to catch the liquid then rip into chunks and place over the top. Top with rocket, a drizzle of olive oil and a pinch of salt. Serve immediately.
Cook’s note: You can use fresh mozzarella or stracciatella in place of the burrata.
I use instant dried yeast that comes packaged in single-use foil sachets and is available in the baking section at supermarkets. The yeast is added to the dry ingredients as described and is not activated in warm liquid first. The water measurement in a dough recipe is only a guide and you may need to add more depending on the dryness of the flour, or add more flour if the dough is too wet.
2 cups high-grade flour
1½ teaspoons instant dried yeast
1½ teaspoons sea salt
1 teaspoon caster sugar
225ml warm water
1 tablespoon olive oil
Combine the flour, yeast, salt and sugar in a large bowl. Tip in the combined water and oil and bring together to make a soft shaggy dough. Tip onto a lightly floured bench and bring together with your hands. Knead for 5 minutes until smooth and elastic.
Place in a large, oiled bowl and turn the dough to lightly coat in the oil. Cover with plastic wrap. Set aside in a draught-free place for 1½-2 hours to double in size.
When the dough has risen, remove from the bowl and divide in half.
Dust with flour then place on a sheet of baking paper and roll out or flatten the dough with your fingers to the desired shape. Makes 2 pizzas.