Yeast-dough Pizza



Fits 26cm X 36cm rectangular oven tray or 34 cm circular oven tray.




  1 sachet dried yeast
  1 teaspoon brown sugar
  3/4 cup     luke warm water


Combine and cover. Set in a warm place for 10 minutes until the yeast is working




  1 ½ cups plain flour
  2 tablespoons olive oil
  ½ teaspoon salt


Add yeast mix to flour and olive oil. Add hot water if too stiff. Add semolina if too wet. Knead on semolina-covered bench top for a couple of minutes.

Place mixture into a large bowl sprinkled with semolina to prevent sticking. Cover and stand in warm spot (25 deg C to 35 deg C) for 1 1/2 hours or until it doubles in volume. Knead again with semolina and roll out to match the shape of the cooking tray.




  1 tin Ardmona Rich and Thick
    (or 2 tins of crushed tomatoes)
  2 large onions, finely sliced
  1 teaspoon oregano
  ½ teaspoon salt
  6      button mushrooms
  1 tin pineapple pieces
  50 gm sliced, chopped, hot hungarian salami
  ½ small red capsicum sliced into thin strips
       pepper to taste
       grated mozzarella cheese
    pitted black olives


Fry onions until brown and caramelised. Add tomatoes, oregano, pepper and salt. Reduce to a stiff paste then allow to cool.

When the dough is ready and rolled out, place it on a flat, light, metal baking tray (not ceramic) sprinkled with with semolina. Cover with tomato filling, mushrooms, pineapple, salami and capsicum. Sprinkle with grated mozarella and olives.

Cook in a hot oven for about half an hour, until the cheese starts to go brown.