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
2 cups mushrooms, thinly sliced
1 large garlic clove, finely chopped
1 packet BioCheese Halloumi
Method
Preheat the oven to 180 degrees.
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.
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.
Turn the dough out onto a floured surface and continue to knead for 10 minutes, or until the mixture is smooth and elastic.
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.
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!
Evenly disperse a tomato-based sauce on your pizza base followed directly by your BioCheese Pizza Shred - we like to go heavy handed here!
Slice BioCheese Halloumi into small rectangles (1x1). Top pizza with garlic, mushrooms and BioCheese Halloumi. Drizzle with olive oil and salt to taste.
Allow to bake for 22-25 minutes (or until golden brown).