No tomato base. Just garlicky deliciousness, with salty feta, creamy mozzarella and a dash of parsley. Simple and yummy!
- Yields: 2 pizzas |
- Difficulty: easy
- Prep Time : 40 mins |
- Cook Time : 20 mins
2 C (500 ml) stone ground “00” flour
1 tsp (5 ml) salt
1 tsp (5 ml) instant yeast
1 tsp (5 ml) sugar
1 Tbsp (15 ml) olive oil
+- 1 C (250 ml) tepid water
4 – 5 cloves garlic, crushed
3 Tbsp (45 ml) olive oil
200 g feta cheese, crumbled
+- 200 g fresh buffalo mozzarella, thinly sliced
1 C (250 ml) chopped Italian parsley
freshly ground salt and pepper
Parmesan-infused olive oil
extra parsley for garnish
Preheat the oven to 240 °C.
Add the flour, salt, yeast and sugar to a mixing bowl. Make a well in the centre and add the olive oil. Slowly add the warm water, mixing with a spoon until it all comes together.
Remove the dough from the bowl and place on a floured surface. Knead for +- 5 minutes or until smooth and elastic. Place back into the bowl, cover with cling wrap or a cloth, and allow to prove in a warm spot for +- 30 minutes (or until doubled in size).
Divide the dough in half, press each ball of dough flat onto greased baking trays or pizza stones (knocking all the air out). Using your hands, stretch the dough out as much as possible. Use a fork to prick a few holes into each one – this will allow steam to escape during cooking.
Place in the oven and par-bake for 10 minutes and then remove.
Combine the garlic and olive oil together and brush generously onto each pizza base.
Top with feta, mozzarella and parsley and put back into the oven t bake for a further 10 minutes.
Serve immediately topped with extra parsley, a drizzle of Parmesan-infused oil, and a sprinkling of freshly ground salt and pepper.
Enjoy with a mezze of marinated artichokes, ripe tomatoes, olives and fried capers.