Salsa Verde Pizza
Prep 30min (+ 1hr proving time)Bake 15-18minMakes 4 serves
The best pizzas are always topped with restraint and the flavours of a traditional salsa verde (parsley, garlic and capers) means that only a little of these punchy ingredients are needed to add a flavoursome and satisfying top layer to the crisp homemade base. Pizza doesn't get much better than this!
450g (3 cups) strong bread or pizza flour, plus extra to dust
1 x 7g sachet instant dried yeast
1½ teaspoons salt
310ml (1¼ cups) lukewarm water
1 tablespoon olive oil
1 tablespoon olive oil
½ brown onion, finely diced
1 garlic clove, crushed
½ teaspoon dried oregano
400g tin diced tomatoes
½ teaspoon sugar, or to taste
Salt and freshly ground black pepper, to taste
2 tablespoons fresh oregano leaves
⅔ cup finely chopped flat-leaf parsley
2 tablespoons rinsed baby capers
2 large garlic cloves, crushed or finely grated
270g bocconcini, torn into chunks
30g rocket leaves
Freshly ground black pepper, to taste
Extra virgin olive oil, to drizzle
To make the dough, combine the flour, yeast and salt in a large bowl and make a well in the centre. Combine the water and oil, then add to the flour mixture. Use a wooden spoon and then your hands to mix to a soft dough.
Turn the dough onto a lightly floured bench top and knead for 8-10 minutes, adding as little extra flour as possible, or until it is smooth and elastic and springs back when you push your finger into it.
Place the dough in an oiled bowl, turning it to coat lightly with the oil. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
Meanwhile, to make the Pizza sauce, put the olive oil and onion in a medium saucepan over medium heat and cook, stirring occasionally, for 8 minutes or until the onion is tender. Add the garlic and oregano and cook for 1 minute or until aromatic. Add the tomatoes and bring to the boil. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, or until thickened to a thick sauce consistency. Remove from the heat and season with sugar, salt and freshly ground black pepper, to taste. Set aside to cool.
Preheat the oven to 230°C (210°C fan-forced).
Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead briefly until reduced to its original size. Divide the dough into 2 equal portions. Roll out one portion on a piece of non-stick baking paper large enough to line a large heavy oven tray to a rectangle about 3mm thick. Transfer to the tray and prick all over with a fork. Repeat with the remaining dough and another piece of non-stick baking paper and large oven tray.
Spread the pizza bases with the pizza sauce leaving a border around the edge. Combine the fresh oregano, parsley, capers and garlic and scatter over the pizza sauce. Top with the bocconcini, dividing evenly. Bake in preheated oven for 15-18 minutes, swapping the trays after 8 minutes, until the bases are crisp, golden and cooked through.
- Remove from the oven, cut into portions and serve topped with the rocket, sprinkled with freshly ground black pepper and drizzled with a little olive oil.