Rob Shaw - Staff
- 4 sheets Lebanese bread
- 1/2 c tomato passata
- 1 1/2 mozzarella, grated
- 10 oz jar artichoke hearts in brine, drained, quartered
- 2 zucchinis, sliced lengthways into ribbons
- 9 oz Roma tomatoes, cut in 1/4-inch-thick slices
- 3/4 c pitted Kalamata olives
- 1/2 c feta cheese
- Basil leaves, to serve
Preheat oven to hot, 400 degrees Fahrenheit. Lightly grease four pizza trays.
Place one Lebanese bread on each try. Spread each evenly with passata and scatter with grated cheese.
Top evenly with artichoke, zucchini, tomatoes, olives, and feta.
Bake pizzas 10 to 15 minutes, until cheese melts and bases are crisp. Serve scattered with basil leaves.
Cooking tip: To make pizza dough, combine one cup warm water, 1/2 tablespoon yeast, and one teaspoon sugar in a jug. When frothy, mix into combined sifted 2 1/2 cups plain flour and one teaspoon salt to form a soft, sticky dough. Knead dough on a lightly floured surface five to 10 minutes, until smooth and elastic. Place dough in a large oiled bowl, cover, and set aside in a warm place until doubled in size. Punch down to release gas. Knead until smooth and use as required.