Ingredients
Dough
2 tspn dried yeast
500g plain flour
1 tspn caster sugar
1 cup water
1 tspn sea salt
1 tbspn Extra Virgin Olive Oil
Toppings
250g Tomato & Basil Sugo
50g feta
1 tomato sliced
3 cups basil
3 cloves garlic crushed
6 tbsp pine nut
1 tbsn Extra Virgin Olive Oil
50g parmesan grated
Dough
2 tspn dried yeast
500g plain flour
1 tspn caster sugar
1 cup water
1 tspn sea salt
1 tbspn Extra Virgin Olive Oil
Toppings
250g Tomato & Basil Sugo
50g feta
1 tomato sliced
3 cups basil
3 cloves garlic crushed
6 tbsp pine nut
1 tbsn Extra Virgin Olive Oil
50g parmesan grated
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Methods
1
Combine the yeast, 1 teaspoon of the flour, caster sugar and warm water and whisk together. Stand in a warm place until yeast activates, roughly about 5 – 10 minutes.
2
Slowly add in the remaining flour and salt until a stiff dough forms. Turn the dough out onto a floured surface and drizzle the dough with olive oil. Knead the olive oil into the dough until dough is shiny and bounces back to touch.
3
Cover the dough and let it rise for half an hour.
4
Preheat the oven to 230°C.
5
Once risen, roll out & cover the base with Sugo and cook until the base starts to firm.
6
Remove from the oven, and dot with the Feta and place back into the oven.
7
When cooked, add the raw tomato, torn basil, garlic and pine nuts. Drizzle with Extra Virgin Olive Oil & top with parmesan.
8
*Maggie's tip: Vache Curd can be used as an alternative to Persian Feta.
1
Combine the yeast, 1 teaspoon of the flour, caster sugar and warm water and whisk together. Stand in a warm place until yeast activates, roughly about 5 – 10 minutes.
2
Slowly add in the remaining flour and salt until a stiff dough forms. Turn the dough out onto a floured surface and drizzle the dough with olive oil. Knead the olive oil into the dough until dough is shiny and bounces back to touch.
3
Cover the dough and let it rise for half an hour.
4
Preheat the oven to 230°C.
5
Once risen, roll out & cover the base with Sugo and cook until the base starts to firm.
6
Remove from the oven, and dot with the Feta and place back into the oven.
7
When cooked, add the raw tomato, torn basil, garlic and pine nuts. Drizzle with Extra Virgin Olive Oil & top with parmesan.
8
*Maggie's tip: Vache Curd can be used as an alternative to Persian Feta.