INGREDIENTS
Fresh Pizza Base
| 15g fresh yeast½ tsp sugar
375ml warm water 500g unbleached strong flour 2 tbs whole milk powder 1½ tsp salt flakes 60ml extra virgin olive oil |
¼ cup polenta, for dusting
Toppings
| 2 whole bulbs garlic, separated1.5 cup pitted black olives
2 tbs picked oregano leaves, plus extra for garnishing Rind of 2 oranges, finely sliced 2 tbs extra virgin olive oil 1 egg, beaten, to glaze pastry Sea salt and pepper, to taste |
180g marinated goats cheese or feta
METHOD
Pizza base
| 1. | Combine the yeast with the sugar and 1 tablespoon of warm water in a small bowl. Dissolve the yeast by mashing it with a fork and set aside for 5–10 minutes until frothy. |
| 2. | Mix the flour, milk powder and salt flakes in a large bowl. Make a well in the centre and add ¼ cup olive oil and the yeast mixture. |
| 3. | Pour the remaining warm water and stir until well combined and turn the dough out onto a floured bench. Knead for about 10 minutes until shiny and smooth. |
| 4. | Return the dough to the lightly oiled bowl, cover the bowl with cling film and place on shelf position 2. Prove on Conventional 40°C for 1-2 hours until the dough has doubled in size. |
| 5. | Remove the dough from the Oven and set aside. Pre-heat Oven on Conventional at 250°C with Crisp function activated. Place the pizza stone on a wire rack on shelf position 2 and heat the stone for at least 45 minutes for the best results. |
| 6. | Remove the dough from the bowl and knead it for 1-2 minutes to remove large air bubbles. Divide the dough into 6 equal portions and roll into balls and cover with cling film and rest while you prepare the toppings. |
Toppings
| 1. | Separate the garlic bulb into cloves, place into a Perforated steam tray and Steam at 100°C for 35 minutes. Remove and peel off the skin when cooled. |
| 2. | In a small frying pan, drizzle generously with extra virgin olive oil and simmer garlic, covered on Induction setting 5 until golden, approximately 15 minutes. Toss sautéed garlic together with olives, oregano leaves, orange rind and olive oil. |
To assemble
| 1. | One at a time using your hands or a rolling pin, flatten the dough balls into 17cm pizza bases approximately 4mm thick. Dust generously with flour and polenta, brush the dough with egg wash then top with the mixture of olives and garlic. |
| 2. | Using a paddle, slide the pizza from the bench into the Oven onto the pre-heated stone. Cook for 8 minutes until crisp and brown. |
| 3. | Remove from the Oven and while hot, garnish with spoonfuls of goat’s cheese, oregano leaves and extra virgin olive oil. Cut and serve and repeat with remaining dough and toppings. |
Notes
| · Pizza dough can be made 1-2 days in advance and kept in the refrigerator in small batches.
Shape chilled dough into balls and allow to return to room temperature before use, allow at least 1 hour for this process. · Always use olives that are preserved whole and remove the pits as needed, pre-pitted olives lack the quality of flavour and should be avoided. · When using marinated cheese always drain the oil, these can have a lack lustre flavour when compared to fresh extra virgin olive oil and even sometimes begin to go rancid in storage. · Garlic is a key ingredient in this recipe, always buy Australian and try to buy new season. Flowering plants later in the season can become bitter.
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If you do not have a pizza stone, cook pizzas using an oven pre-heated on Intensive Bake at 230°C. Use a baking tray on shelf position 1 for the best results.
APPLIANCE / FUNCTION
Maggie Beer
Maggie’s career spans farming, food production, as well as television presenting and food writing. Maggie’s appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets
