Roasted Brussels Sprouts with Cranberries. 1 tbs olive oil ▢ Add half the onions and top with half the spinach and tomatoes drizzle 1 tbs of olive oil over the pizza and season with a little cracked black pepper. Turn the dough out into a floured surface and knead for 5 minutes, add a little olive oil to the bowl then place the dough in the bowl. Then turn out the dough onto a floured surface and knead again for a couple of minutes. 1 tsp salt ▢ Add the flour to a large bowl. 300 G / 2 1/2 cups of 00 flour or pastry flour ▢ Use the mixture as the topping, eliminating the wilted spinach. Bake the pizza for 10 minutes; add the feta, then continue as directed in the recipe. 1 tsp active dried yeast ▢ Mix the ricotta and garlic, then spread half the ricotta on the pizza base, add half the mozzarella then sprinkle 1 tbs of dried oregano over the cheese. 1 tbs sugar ▢ Wrap in a clean dishtowel and wring out the liquid. Pre heat the oven to 200 degree C/ 392 F, I use a fan assisted electric oven please adjust according to your own oven. FOR THE PIZZA DOUGH ▢ Serve with basil leaves and generous shavings of parmesan cheese. Your email address will not be published. Cover with cling film and a tea towel then leave in a warm place for the dough to rise. A white pizza with ricotta, mozzarella, spinach and burst cherry tomatoes. Add the salt to one side of the flour then add the yeast and sugar to the other side. Made with by Michelle Alston. , fresh basil leaves, cracked black pepper and shavings of parmesan cheese. « Roasted Beetroot Salad with Orange & Goat’s Cheese. Mix with a spoon until you have a wet dough. 200 ml / 1 cup of warm water , more if you need it. Ingredients ▢ Place on the top shelf of the oven and cook for 10 to 15 minutes until the cheese is golden, the tomatoes are burst and the base is cooked. Sprinkle an oven tray or pizza stone with polenta, place the pizza base on the tray. In warm weather this should only take about 30 minutes. Make a well in the middle and pour in the warm water and olive oil. Mix with 2 cups ricotta, 2 cups shredded mozzarella or pizza blend cheese, and 5 to 6 teaspoons of Pizza Seasoning. Divide the dough in half, using your knuckles make an edge in the dough then pull the dough out to make a good size round.