Pizza bianca - it's topped with ginger and when you shut it in the oven, it screams because the silver puffa jacket catches ahad. You can reduce the syns of course by changing up the topping but really, it's the dough that is the star of the show here. Enjoy!
Each 10" pizza is 45 syns, but worth every bite!
Ingredients
for the dough
250g plain flour (40 syns)
2 tbsp extra virgin olive oil, divided (12 syns)
180ml lukewarm water
1 tsp dried active yeast
1½ tsp salt
for the pizza
225g grated mozzarella (38½ syns)
180g ricotta (2x HeA)
1 clove garlic minced
pinch red pepper flakes
¼ teaspoon salt
fresh basil leaves
60g grated parmesan (2x HeA)
Instructions
pour the water into your mixing bowl and sprinkle over the yeast - give it a few minutes until it's dissolved
mix in the flour and salt until you get floury, shaggy dough - or do what we did and chuck it all in a stand mixer with a kneading hook
knead for a good five minutes by slapping it out and pushing it with the ball of your hand - come on, you've seen sleb chefs do this, you know how it is
chuck back into the bowl, drizzle over 1 tbsp of the olive oil and cover with cling film and leave it for an hour or so in a warm place until it's risen
slap the dough out divide into two balls (or keep as one if you want one enormous pizza)
stretch or roll into pizzas as thick or as thin as you like
preheat the oven to as hot as it'll go (no joke)
sprinkle over the mozzarella over the pizza bases,
mix together the ricotta, chilli flakes and garlic and dollop onto the pizzas
spread out the basil leaves and sprinkle with the parmesan
slide onto a baking sheet and bake in the oven for 10-15 minutes until golden and bubbling