Feta, caramelised onion and herb pizzas

Ingredients

Pizza dough:
3 cups flour, sifted
2 teaspoons salt
7g yeast
2 teaspoons caster sugar
2 tablespoons olive oil
1 1/4 cups lukewarm water

caramelised onions:
50g butter
3 large Spanish onions, finely sliced
1 tablespoon brown sugar
1 teaspoon balsamic vinegar
topping:
feta
sprigs of fresh thyme/rosemary
salt to taste
olive oil

Method
Preheat oven to 200°.

Pizza dough
Sift the flour and salt into a large bowl and make a large well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes. Pour into the well and start mixing it in gently with a fork. Keep mixing and when it all starts to come together work the rest of the flour in with your hands (it’s good to dust your hands with flour to prevent sticking). Knead until you have a smooth, springy dough. Place dough in a large flour dusted bowl and flour the top too. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size. Remove dough to a flour dusted bench and knead for a few minutes knocking out all the air. Divide dough into balls and roll out into pizza bases.

Caramelised onions:
Melt butter in a medium pot. Add onions and cook covered over medium/low heat for 30 minutes. Stir regularly. Add sugar and vinegar. Cook, uncovered, for a further 10-15 minutes or until very soft. Allow to cool. Spread onions over pizza bases. Top with crumbled feta. Drizzle with oil and scatter with sprigs of fresh thyme and rosemary. Sprinkle with sea salt. Place pizza on oven trays lined with baking paper and bake for 15-20 minutes, or until crisp and golden.

Tomato, basil and mozzarella pizzas

Ingredients

Pizza dough:
3 cups flour, sifted
2 teaspoons salt
7g yeast
2 teaspoons caster sugar
2 tablespoons olive oil
1 1/4 cups lukewarm water

Sauce:
1 can crushed tomatoes
2 tablespoons tomato paste
1 clove garlic

Topping:
Mozzarella
Basil

Method
Preheat oven to 200°

Pizza dough
Sift the flour and salt into a large bowl and make a large well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes. Pour into the well and start mixing it in gently with a fork. Keep mixing and when it all starts to come together work the rest of the flour in with your hands (it’s good to dust your hands with flour to prevent sticking). Knead until you have a smooth, springy dough. Place dough in a large flour dusted bowl and flour the top too. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size. Remove dough to a flour dusted bench and knead for a few minutes knocking out all the air. Divide dough into balls and roll out into pizza bases.

Sauce:
Heat crushed tomatoes, garlic and tomato paste in a pot and cook for 10-15 minutes. Spread sauce over pizza bases. Top with mozzarella and basil. Place pizza on an oven tray lined with baking paper and bake for 15-20 minutes, or until crisp and golden.

Potato, rosemary and rocket pizzas

Ingredients

Pizza dough:
3 cups flour, sifted
2 teaspoons salt
7g yeast
2 teaspoons caster sugar
2 tablespoons olive oil
1 1/4 cups lukewarm water

topping:
2 medium potatoes, peeled and sliced very thinly
50g grated parmesan cheese
3 sprigs Rosemary
Salt
Rocket
2 tablespoons olive oil

Method
Preheat oven to 200°

Pizza dough
Sift the flour and salt into a large bowl and make a large well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes. Pour into the well and start mixing it in gently with a fork. Keep mixing and when it all starts to come together work the rest of the flour in with your hands (it’s good to dust your hands with flour to prevent sticking). Knead until you have a smooth, springy dough. Place dough in a large flour dusted bowl and flour the top too. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size. Remove dough to a flour dusted bench and knead for a few minutes knocking out all the air. Divide dough into balls and roll out into pizza bases.

Topping:
Mix all topping ingredients together and place on pizza bases. Place pizzas on baking trays lined with baking paper and cook for 15-20 minutes.

Vegetarian pizzas

Ingredients

Pizza dough:
3 cups flour, sifted
2 teaspoons salt
7g yeast
2 teaspoons caster sugar
2 tablespoons olive oil
1 1/4 cups lukewarm water

Sauce:
1 can crushed tomatoes
2 tablespoons tomato paste
1 clove garlic, crushed

topping:
capsicum
olives
mozzarella
basil

Method
Preheat oven to 200°.

Pizza dough
Sift the flour and salt into a large bowl and make a large well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes. Pour into the well and start mixing it in gently with a fork. Keep mixing and when it all starts to come together work the rest of the flour in with your hands (it’s good to dust your hands with flour to prevent sticking). Knead until you have a smooth, springy dough. Place dough in a large flour dusted bowl and flour the top too. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size. Remove dough to a flour dusted bench and knead for a few minutes knocking out all the air. Divide dough into balls and roll out into pizza bases.

Sauce:
Put sauce ingredients into a pot and simmer for 15 minutes. Spread sauce over pizza bases. Top with vegies, cheese and herbs. Place pizza on an oven tray lined with baking paper and bake for 15-20 minutes, or until crisp and golden.

Our pesto, pumpkin and feta pizzas

Ingredients

Pizza dough:
3 cups flour, sifted
2 teaspoons salt
7g yeast
2 teaspoons caster sugar
2 tablespoons olive oil
1 1/4 cups lukewarm water

topping:
pesto
feta or ricotta
grated pumpkin
sprigs of fresh thyme/rosemary
salt to taste
olive oil

Method
Preheat oven to 200

Pizza dough
Sift the flour and salt into a large bowl and make a large well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes. Pour into the well and start mixing it in gently with a fork. Keep mixing and when it all starts to come together work the rest of the flour in with your hands (it’s good to dust your hands with flour to prevent sticking). Knead until you have a smooth, springy dough. Place dough in a large flour dusted bowl and flour the top too. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size. Remove dough to a flour dusted bench and knead for a few minutes knocking out all the air. Divide dough into balls and roll out into pizza bases.

Topping:

Spread pesto over pizza bases. Top with crumbled feta cheese and then with grated pumpkin. Drizzle with oil and scatter with sprigs of fresh thyme. Sprinkle with salt. Place pizza on an oven tray lined with baking paper and bake for 15-20 minutes, or until crisp and golden.