Pizza Dough

  • Dry yeast 14.0 g
  • Sugar 10.0 g
  • Salt 5.0 g
  • Warm water 1.5 l
  • Plain flour 1.0 kg

Salsa Verde

  • Olive oil 80.0 ml
  • Flat-leaf parsley 50.0 g
  • Basil 50.0 g
  • Mint 15.0 g
  • Garlic 5.0 g
  • Capers, drained 20.0 g
  • Lemon, juice 15.0 ml
  • Olive oil, extra 125.0 ml

Assembling Pizza

  1. 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. Shape into two large rounds.
  2. Salsa Verde

    • Place herbs and garlic in a food processor and process until roughly chopped. Add lemon juice and pour olive oil in a steady stream and continue to process until fully combined.
  3. Assembling Pizza

    Mix together KNORR Pronto Napoli with KNORR Intense Flavours Deep Smoke. Spread over pizza bases. Top with sliced heirloom tomatoes and grated mozzarella.
    Bake pizzas in combi oven at 180 degree Celsius for 20 minutes or until cheese is melted and golden.  
  4. To Serve

    • Add dollop spoonfuls of salsa verde on pizzas and sprinkle with salt and cracked black pepper.