Our Top 5 Pizzas

Here’s how to make 5 quick and easy traditional Italian pizzas and how to treat ingredients with Biohawk’s ginger products.

Margherita – Passata, mozzarella and basil.

Capricciosa – Passata, mozzarella, ham, mushrooms, artichokes and olives

Diavola – Passata, mozzarella and hot salami

Tonno e cipolla – Passata, mozzarella, tuna, and onion

Vegetariana – Passata, mozzarella and char grilled vegetables.

How to Treat Toppings

To treat each topping ingredient follow these simple instructions…

Artichokes– drain the amount of artichokes required and pat dry. Cut into pieces. Pour a small amount of Ginger Oil onto the artichokes and toss to coat.

Basil – lightly coat with Ginger Oil and toss to ensure all.

Char grilled Vegetables– Cut vegetables of choice into 3mm thick slices. Drizzle with Ginger Oil and rub in to coat. Cook on a grill or BBQ until charred to your liking.

Ham– Pour a small amount of  Ginger Oil over the ham and then rub in and slice.

Mozzarella– Slice the mozzarella and lightly dust with Relief.

Mushrooms– slice and then coat with Ginger Oil. Toss to ensure all the mushrooms are coated.

Olives – drain the amount of olives required and pat dry. Take out the pits if you are using whole olives. Pour a small amount of Ginger Oil onto the olives and toss to coat.

Onion– Slice onion. Pour a small amount of Ginger Oil over the onion and toss to coat.

Passata– for a 500mL jar stir into the sauce either 1/8 teaspoon Relief or ½ teaspoon DigestEasy or ½ teaspoon Ginger Oil.  (If your jar is 700mL put in 1 ½ times these quantities) The Passata can be stored in the fridge until required again if you do not use it all.

Salami– Slice the salami. Pour a small amount of Ginger Oil over the salami and rub in.

Tuna– Drain the tin of tuna and for every 100g drizzle over approximately ¼ teaspoon Ginger Oil. Toss to coat.

Treat your toppings with Ginger Oil

How to Make Pizza Dough

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Yields1 Serving

 3 ½ cups plain flour
 1 tsp Bake Aid
 2 tsp salt
 2 tsp dry yeast
 1 tbsp olive oil
 280 ml warm water (40˚C)

1

Sift the flour with Bake Aid thoroughly 3 times.

2

Mix thoroughly with salt and then mix with yeast.

3

Add oil and water and mix to form dough.

4

Knead dough on floured surface for 10 minutes or until dough is smooth and elastic.

5

Form the dough into a ball and lightly coat with olive oil. Place in a bowl and cover. Place in a warm area to rise and double in size (approximately ½ hour).

6

Roll out to desired shape and thickness. Top with your favourite toppings. Bake in a preheated oven at 200˚C until cheese is melted and dough is golden brown.

Ingredients

 3 ½ cups plain flour
 1 tsp Bake Aid
 2 tsp salt
 2 tsp dry yeast
 1 tbsp olive oil
 280 ml warm water (40˚C)

Directions

1

Sift the flour with Bake Aid thoroughly 3 times.

2

Mix thoroughly with salt and then mix with yeast.

3

Add oil and water and mix to form dough.

4

Knead dough on floured surface for 10 minutes or until dough is smooth and elastic.

5

Form the dough into a ball and lightly coat with olive oil. Place in a bowl and cover. Place in a warm area to rise and double in size (approximately ½ hour).

6

Roll out to desired shape and thickness. Top with your favourite toppings. Bake in a preheated oven at 200˚C until cheese is melted and dough is golden brown.

Pizza Dough