Ingredients per serve
Pizza Dough
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Dry yeast 14.0 g
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Sugar 10.0 g
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Salt 5.0 g
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Warm water 1.5 l
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Plain flour 1.0 kg
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Olive oil 80.0 ml
Assembling Pizza
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Bocconcini, drained 200.0 g
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Head fermented garlic 1.0 x
To Serve
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Extra Virgin Olive Oil 50.0 ml
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Honey 150.0 g
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Fresh thyme 15.0 g
Preparation
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Pizza Dough
- Combine yeast, sugar, salt and water in a bowl. Whisk until dissolved then set aside for 10 minutes.
- Sift flour into a large bowl. Add yeast mixture and oil. Bring together to make a soft dough.
- Knead dough on a lightly floured surface for 15 minutes or until elastic and smooth. Place in a large lightly oiled bowl, cover with plastic and set aside in a warm place for 45 minutes to an hour or until dough has doubled in size.
- Punch down dough with fist. Knead lightly until smooth. Pizza dough is now ready to be topped. Portion dough into ten pieces and shape into small rounds.
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Assembling Pizza
- Spread pizza rounds with KNORR Intense Flavours Roast Umami. Slice bocconcini and arrange on pizzas with thinly sliced fermented garlic cloves. Scatter with half the thyme sprigs.
- Bake pizzas in combi oven at 180 degree Celsius for 15 minutes or until cheese is melted and golden.
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To Serve
- Drizzle pizzas with extra virgin olive oil, honey, salt, cracked black pepper and remaining thyme sprigs.
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Tip
- Try using KNORR Intense Flavours Deep Smoke or KNORR Intense Flavours Wild Mushroom for an alternative sauce topping. Sage leaves are also a great substitute for thyme leaves.
