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Olive anchovy and artichoke blanco pizza

Olive anchovy and artichoke blanco pizza

Servings 2

Ingredients
  

  • 200 g buffalo mozzarella
  • 1/2 cup Simon Johnson green pincholine olives
  • 200 g chargrilled artichokes
  • 50 g Ortiz Anchovies
  • 1/2 cup oregano leaves
  • Parmesan cheese grated
  • Joseph Cold Pressed Olive Oil for drizzling

Pizza dough

  • 1 cup luke warm water
  • 1 t caster sugar
  • 1 T dry yeast
  • 3 cups 00 flour plus extra for kneading
  • 1 t sea salt

Instructions
 

  • To make the pizza dough, Place the water, sugar and yeast into a jug and stir to combine. Allow to stand in a warm place for 5 minutes or until frothy.
  • Place four and salt into a bowl, add yeast mixture and mix with a knife until dough comes together.
  • Turn dough out onto a floured surface and knead for 6-8 minutes adding more flour if needed until dough is smooth and elastic.
  • Place dough in a lightly oiled bowl and cover with a damp cloth. Set aside for 15 – 20 minutes or until doubled in size.
  • Preheat oven to 240 C.
  • Divide dough into 2 balls and roll out to 2 mm thick rounds.
  • Place dough onto two lightly oiled baking trays or pizza trays and top with mozzarella, olives, artichokes and anchovies. Sprinkle with oregano and freshly grated parmesan.
  • Cook for 20-25 minutes or until golden and crisp. Serve drizzled with olive oil.

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.