500ml cake flour10 ml instant yeast (anchor)5 ml sugar3 ml salt20 ml olive oil175 ml warm water or slightly more to make soft dough tomato chutney4 to5 liquidised tomatoes 2 tablespoon olive oil2 teaspoon crushed garlic2 teaspoon fresh ground chilies1 teaspoon salt1 teaspoon freshly ground black peppersprinkling of mixed herbs or a few fresh torn basil leaves 2 to 3 cups grated/torn pieces of mozzarella and or cheddar cheese and or parmesan cheese topping of choice such as cooked cubed fillet, mince or steak, cubed green peppers and tomatoes, sliced and cooked mushrooms, sliced or whole olives, chopped onion, cubed pineapple, sliced green chilies, sliced polony/viennas/salami etc *Base is an Angela day recipe
Place dry ingredients in mixing bowl. Add olive oil to warm water then stir in with a wooden spoon.Mix to form soft dough.On lightly floured surface knead for 5 minutes. Dough must be soft and smooth to touch.Place in lightly oiled plastic bag and leave in warm. Place to rise for 30 to 45 minutes until dough has doubled in size.Preheat oven to 220°c.Turn out dough onto lightly floured surface and knead for a minute to knock out air bubbles. Divide into 2 or more for cocktail pizzas.Roll out into 2 large circles or into mini circles for Cocktail pizzas. Brush with olive oil.Place on lightly oiled and floured baking sheets and Bake for 7 to1 0 minutes for big pizzas, or less for mini Bases, until dough has risen at edges and is pale in colour.Remove and spread with tomato chutney.Can be frozen at this stage or once covered with topping.Sprinkle with half of cheese.Spread topping of choice over and sprinkle with Cheese to cover. Season to taste with salt, Pepper, dried mixed herbs & dried parsely or fresh basil leaves or fresh rosemary for a twist.Bake for a further 7 to 10 minutes. Serve immediately.
INFO & TIPS
for tomato chutney
heat olive oil. fry garlic and chilies. add liquidised
tomatoes and spices and cook until thick.
This recipe is easy and comes out perfect every time.