Ingrediants (makes 16 slices)
3 cups plain flour, plus additional flour for kneading
2 x 7g sachets dry yeast
1 tsp sugar
¼ tsp salt
80ml olive oil
1 ½ cups warm water
1 cup grated Cheddar cheese
2 cups finely grated Parmesan cheese
3 ¼ cups SPC® Chunky Crushed Tomatoes
4 cloves crushed garlic
½ cup chopped oregano or marjoram leaves
4 large tomatoes, thinly sliced
In a large bowl, combine the 3 cups flour, yeast, sugar and salt. Make a well in the centre, then add the olive oil and warm water.
Mix to a soft dough, then knead until smooth. Place back into the cleaned mixing bowl, and prove in a warm place for 30 minutes. Knock back, then knead again. Allow to prove for an additional 30 minutes, then knock back, knead and divide into four portions. Roll each out to fit a 24cm oiled and floured pizza pan.
Pre heat oven to 210C. Sprinkle a ¼ cup Cheddar and Parmesan cheese over each base, then combine SPC® Chunky Crushed Tomatoes and garlic. Spread evenly over the Parmesan, and then sprinkle evenly with herbs. Top with thin slices of fresh tomato, then the remaining Parmesan. Bake for 20 minutes. Cut each pizza into 4 and serve hot.