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Maggie Beer

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Maggie's Favourite Pizza

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Step 1: Combine the yeast, 1 teaspoon of the flour, caster sugar and warm water and whisk together. Stand in a warm place until yeast activates, roughly about 5 – 10 minutes.

Step 2: Slowly add in the remaining flour and salt until a stiff dough forms. Turn the dough out onto a floured surface and drizzle the dough with olive oil. Knead the olive oil into the dough until dough is shiny and bounces back to touch.

Step 3: Cover the dough and let it rise for half an hour.

Step 4: Preheat the oven to 230°C.

Step 5: Once risen, roll out & cover the base with Sugo and cook until the base starts to firm.

Step 6: Remove from the oven, and dot with the Feta and place back into the oven.

Step 7: When cooked, add the raw tomato, torn basil, garlic and pine nuts. Drizzle with Extra Virgin Olive Oil & top with parmesan.

*Maggie's tip: Vache Curd can be used as an alternative to Persian Feta.

Ingredients

Dough

  1. 2 tspn dried yeast
  2. 1/2 tspn caster sugar
  3. 1/2 cup water
  4. 1 tspn sea salt
  5. [unknown amount] 1 tbspn Extra Virgin Olive Oil

Toppings

  1. 50g feta
  2. 1 tomato sliced
  3. 3 cups basil
  4. 3 cloves garlic crushed
  5. 6 tbsp pine nut
  6. [unknown amount] 1 tbspn Extra Virgin Olive Oil
  7. 50g parmesan grated

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