Crunchy, thick pizza

Image: Megan Miller

Image: Megan Miller



By Hope Malau

Serves 6

Preparation: 15 min

Cooking: 30 min

Crust

750 ml (3 c) flour

125 ml (½ c) polenta

5 ml (1 t) salt

15 ml (1 T) castor sugar

10 g yeast

250 ml (1 c) warm water

140 g butter, divided, half melted, half softened

Tomato sauce

30 g butter

1 onion, grated

2,5 ml (½ t) salt

5 ml (1 t) dried oregano

5 ml (1 t) chilli flakes

3 garlic cloves, crushed

400 g tomatoes

1 ml (¼ t) castor sugar

Toppings

150 g mozzarella cheese, grated

3 chillies, chopped

1 green pepper

100 g mushrooms, sliced

250 g streaky bacon

Preheat oven to 200 °C

  1. CRUST Combine the dry ingredients. Add the warm water and melted butter. Knead for about 10 minutes. Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside. Cover and leave to rise for about 2 hours.
  2. Lightly flour a large work surface, place the dough on the flour and gently punch down to remove any air bubbles. Roll the dough into a large 15 x 12-cm rectangle. Spread the softened butter on top of the dough. Roll it up lengthwise. Cut the dough log in half. Shape the two pieces of dough into balls and roll them out into thick pizza bases. Transfer to a baking sheet and leave for 10 minutes
  3. SAUCE Put the butter in a medium saucepan, add the onion, salt, oregano and chilli flakes. Once the onion has slightly browned, add the garlic, tomatoes and sugar. Turn the heat down and allow the mixture to simmer until thickened. Remove from the heat and set aside.
  4. TOPPINGS Spread the tomato mixture over the bases, sprinkle cheese, chillies, peppers and mushrooms over. Layer the bacon on top and bake for 20 minutes or until golden and the bacon is cooked