Main Ingredients
500g of sifted Sasko Cake Flour
1 packet of Anchor Yeast Instant Dry Yeast
1 Tbsp of Selati White Sugar
2 Tbsp of PnP Coarse Ground Black Pepper Bottle
2 Tbsp of PnP Extra Lite Olive Oil
1.5 cups warm water
Topping Ingredients
2 Jars of Barilla Napolitana Pasta Sauce
2 tsp sugar
2 PnP Garlic Cloves, crushed
1 Tbsp of Robertsons Origanum
4 cups of PnP Mozzarella Cheese, grated
200g of Enterprise Mini Salami, sliced
200g of PnP Black Pitted Olives, drained
1 Medium PnP Onion, sliced into rings
3 PnP Sweet Salad Peppers, sliced into rounds
1 pinch of Cerebos Iodated Table Salt
1 glug of PnP Extra Lite Olive Oil
1 bunch of PnP Herbs Rocket, for serving
Method
Mix together dough ingredients to form a sticky dough
Knead dough on a lightly floured surface for 10 minutes or until smooth and elastic
Place in a greased bowl, cover and allow to rise in a warm place for 30 minutes
Preheat oven to maximum temperature with oven rack placed on highest shelf
Divide dough into 2 and press into 2 oiled baking trays
Mix sauce with sugar, garlic and origanum paste
Top bases with sauce and mozzarella. Dot over toppings.
Season and drizzle with olive oil
Bake for 15-20 minutes or until crisp, golden and cooked through
Serve scattered with rocket
