Name: Special supreme pizza
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: ⅓ cup classic tomato pizza sauce; 1 ball pizza dough (see below); 60 g mozzarella, coarsely grated; 8 thin slices mild salami, torn; 50 g shaved leg ham off the bone, torn; ¼ small green capsicum, thinly sliced; 5 button mushrooms, thinly sliced; ¼ cup pitted kalamata olives, halved; 2 x 440 g cans sliced pineapple, roughly chopped; 6 green prawns cutlets, tails removed, roughly chopped; ¼ small red onion, thinly sliced; 1 bottle extra virgin olive oil, to serve; 1 bunch fresh basil leaves, to serve (optional); Classic pizza dough (for 1 pizza base); 45 ml water, at room temperature; ½ tsp dried yeast; ¼ tsp caster sugar; 130 g plain baker's flour, plus extra for dusting; ¾ tsp sea salt flakes; 1 tbsp extra virgin olive oil; 1 tsp extra virgin olive oil

Can’t decide on your pizza toppings? Choose all of them and make a supreme pizza, loaded with meats and vegetables.

Ingredients

⅓ cup classic tomato pizza sauce

1 ball pizza dough (see below)

60 g mozzarella, coarsely grated

8 thin slices mild salami, torn

50 g shaved leg ham off the bone, torn

¼ small green capsicum, thinly sliced

5 button mushrooms, thinly sliced

¼ cup pitted kalamata olives, halved

2 x 440 g cans sliced pineapple, roughly chopped

6 green prawns cutlets, tails removed, roughly chopped

¼ small red onion, thinly sliced

1 bottle extra virgin olive oil, to serve

1 bunch fresh basil leaves, to serve (optional)

Classic pizza dough (for 1 pizza base)

45 ml water, at room temperature

½ tsp dried yeast

¼ tsp caster sugar

130 g plain baker's flour, plus extra for dusting

¾ tsp sea salt flakes

1 tbsp extra virgin olive oil

1 tsp extra virgin olive oil

Method

1.To make dough: Put water, yeast and sugar in a small bowl. Stir to combine. Set aside at room temperature for 10 minutes or until frothy.

2.Combine flour and salt in a large bowl. Make a well in the centre, then pour in oil and yeast mixture. Using your hands, combine into a dough. Turn out dough onto a lightly floured surface and knead with the heel of your hand for 8-10 minutes or until dough is smooth and elastic but still slightly sticky.

3.Grease a large bowl with extra olive oil. Put dough in bowl and cover with plastic wrap. Set aside for 1 hour or until dough has doubled in size. Remove plastic wrap from bowl. Turn out dough onto a lightly floured surface. Punch air from dough to return dough to its original size. Roll portion into a ball. Cover loosely with plastic wrap and leave for 15 minutes or until dough has doubled in size again. At this point you can freeze or refrigerate dough for later use.

4.To roll out dough for use: Lightly dust a benchtop with flour. Working with the portion of dough, put dough on dusted benchtop. Roll out dough to a 28cm round, turning dough clockwise 45° after each time you roll it. This technique will help create a circle shape with ease. Lightly dust a 28cm pizza tray with flour. Put round on tray. Prick centre of pizza all over with a fork.

5.Preheat oven to 240°C.

6.Spread sauce over rolled out dough round, leaving a 5mm border. Top with ½ of the mozzarella. Arrange salami, ham, capsicum, mushrooms, olives, pineapple,  prawns and onion on top, followed  by remaining mozzarella.

7.Bake for 20 minutes or until cheese has melted and pizza dough is golden and crisp. Drizzle with oil and scatter with basil, if using. Serve.

8.Load up your pizza  as much as you like!  The more texture and taste,  the yummier.

Chantal Walsh