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Cooking & Entertaining/ Pizza



350g bread flour
1/2 tsp salt
sachet easyblend yeast
2 tbsp olive oil;

10 black olives pitted and halved
3 cloves finely crushed or chopped garlic 100g feta cheese crumbled
75g mozzarella grated
olive oil


Prepare the pizza dough.
Place the hour salt and yeast in a mixing bowl and stir.
Mix in the olive oil.
Use handwarm water to make a firm dough; you will need about 450m1 but this depends upon the flour you are using.
Knead the dough on a floured work top until it is smooth and stretchy.
Roll to a large circle about 250mm diameter.
Brush with olive oil and place oil side down on the cold shelf.

Chop the tomatoes thoroughly place in a basin with the salt pepper and garlic.
Toss well and spread over the pizza base to within 10mm of the edge.
Sprinkle over chopped rosemary or a few torn basil leaves.
Crumble over the feta cheese and the olives.
Sprinkle over the grated mozzarella and drizzle over some olive oil.
Slide the pizza onto the second runner from the top of the roasting oven for 15 to 20 minutes until the base is crisp and the top is bubbling.

Serves 6

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