Makes 2 pizzas (4-6 Servings)
Ingredients
Dough
- 160ml warm water (about 38 °C - 43 °C)
- 1 packet (7g) active dry yeast
- 1 tablespoon (20ml) extra virgin olive oil
- 1 teaspoon (5g) sugar
- 280g all-purpose flour (plain flour)
- ½ teaspoon (3g) salt
Toppings
- 2 tablespoons + 2 teaspoons (40ml) extra virgin olive oil
- 1 medium red onion, thinly sliced
- 3 garlic cloves, minced
- ½ teaspoon (1g) dried basil
- 1 large red capsicum, thinly sliced
- ¼ teaspoon salt
- 115g fresh mozzarella, shredded
- 12–16 fresh basil leaves
Directions
- For the dough, combine the water, yeast, oil and sugar in a small bowl and let stand until frothy, about 5 minutes. Meanwhile, combine the flour and salt in a large bowl. Pour the yeast mixture into the flour and stir until a soft dough forms. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5-6 minutes. Transfer to an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour. Punch the dough down and divide in half.
- While the dough rises, heat 2 tablespoons of the oil in a 30cm carbon steel frying pan over medium–high heat. Add the onion and cook, stirring occasionally, until slightly softened, 2–3 minutes. Add the garlic and dried basil; cook 30 seconds. Stir in the capsicum and salt and cook until tender, 3–4 minutes; remove from the heat and transfer to a bowl. Wipe out the pan.
- On a floured surface, roll out one half of the dough into a circle about 28cm in diameter. Repeat with the second half of the dough, ensuring the counter is well floured so it doesn’t stick. Heat 5ml of the remaining oil in the frying pan over medium–high. Transfer one dough circle to the pan and cook until bubbles form on the surface and the underside begins to brown in spots, about 1–1½ minutes.
- Flip the crust over and immediately top with half the mozzarella cheese and half the onion mixture. Cover the pan, reduce the heat to medium, and cook until the cheese melts and the bottom of the pizza is golden brown, 4–5 minutes longer.
- Transfer to a cutting board, top with fresh basil, and let cool slightly before slicing. Repeat with the remaining oil, dough, and toppings.
