Rocket & BioCheese Parmesano Pizza

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Ingredients

1½ cups warm water

Pinch of caster sugar

2 teaspoons (7g/1 sachet) dried yeast

600g (4 cups) plain flour, plus a little extra for dusting

60ml (1/4 cup) olive oil, plus extra for brushing

2 serves tomato-based sauce

1 packet BioCheese Pizza Shred

1 cup cherry tomatoes, halved

1 wedge BioCheese Parmesano, grated

50g Rocket lettuce

Method

  1. Heat the oven to 180 Degrees Celsius.

  2. Place the water, yeast and sugar in a small bowl. Mix and set aside for 5 minutes - the mixture will begin to foam. In the interim, combine the flour and salt in a large bowl, making a well int he centre.

  3. Add the yeast mixture to the dry ingredients, folding it gently with a round-bladed knife before using your hands to bring the dough together.

  4. Turn the dough out onto a floured surface and continue to knead for 10 minutes, or until the mixture is smooth and elastic.

  5. Place the dough into a lightly-oiled bowl, covering it with plastic wrap or a towel before setting it aside in a draught-free, warm place for 30 minutes. The dough should double in size.

  6. Remove the dough from the bowl and place onto a lightly dusted surface again. Divide into 2 before rolling it out into your pizza base shape of choice!

  7. Evenly disperse a tomato-based sauce on your pizza base followed directly by your BioCheese Pizza Shred - we like to go heavy handed here! Top with cherry tomatoes.

  8. Allow to bake for 22-25 minutes (or until golden brown).

  9. Remove from oven and top with rocket lettuce and grated Parmesano. Slice and enjoy!