Fresh Tomatoes (sliced and enough to cover the pizza)
Black Olives (enough to cover the pizza)
Red Pepper (sliced and enough to cover the pizza)
500g Strong White Flour
Half tablespoon Caster Sugar
2 heaped teaspoons dried basil
2 tablespoons Olive Oil
1 teaspoon Level of Salt
325l Luke warm Water
1 heaped teaspoon Yeast
Fresh Basil
Directions
Step 1
Mix the flour, caster sugar, olive oil, salt, 2 teaspoons of dried Basil, luke warm water and yeast altogether and make a dough then turn onto a floured surface and knead for about 5-10mins until in a ball shape
Step 2
Put into a large mixing bowl, cover with a cloth and leave to prove/rise for approx 1 hour or until doubled in size
Step 3
Once doubled in size knock back the dough and knead for 5mins then put shape into a round shape and put on a baking try letting it rise once again for about 30mins.
Step 4
Once the dough has risen then add in order the tomato sauce topping, mozzarella cheese, sliced onions, salami, sliced mushrooms, black olives sliced in half, and sliced red pepper, sliced tomatoes, and fresh basil leaves
Step 5
Salt and fresh ground black pepper to taste and then drizzle with olive oil on top
Step 6
Preheat the oven to 180C and put a pizza stone in cold and heat for 10mins
Step 7
Once the pizza stone has heated then slide the pizza onto the pizza dough and bake for 20mins
Put the onion and garlic onto a large plate and sprinkle 1/4 teaspoon of salt on top of the garlic
Step 2
Put one tablespoons of olive oil into a medium size pan then put on a medium sized flame and wait until a small haze forms then put the onion and garlic into the pan.
Step 3
Using a wooden spoon, stir fry until golden brown.
Step 4
Now add the minced beef and cook until brown.
Step 5
Add the can of tomatoes, puree and the chicken stock cube and mix in well.
Step 6
Add the sugar, red wine vinegar, basil and oregano
Step 7
Add the black pepper to taste and give a good stir
Step 8
Lower the heat and simmer gently for 20-25 minutes stirring occasionally
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