Garlic & Olive Pizza Squares

By Drum Digital
11 January 2012

Garlic & Olive Pizza Squares

65 g (¼ pack) Pro-Vita Wholewheat Crispbread

½ x 10 g packet instant dried yeast

15 ml sugar

5 ml salt

165 ml water, warm but not boiling

15 ml olive oil

375 ml cake flour

125 ml tomato sauce

15 ml dried oregano

20 – 45 ml finely chopped garlic

325 ml grated mozzarella cheese

125 ml freshly grated parmesan cheese

250 ml black olives, stoned and coarsely chopped

finely chopped parsley

milled black pepper

Place the Pro-Vita Wholewheat Crispbread in a processor and process into fine crumbs. Set aside until required.

Place the yeast, sugar, salt, warm water and oil in a bowl and whisk to dissolve the yeast and sugar. Tip in the flour, salt and Pro-Vita crumbs and mix well.

Knead lightly for 5 – 6 minutes or until the dough becomes smooth and a little stretchy. You may need extra lukewarm water or flour to create a yielding, pliable consistency.

Place the dough in a clean, oiled bowl and cover. Place in a warm spot to rise then knock the air out of the dough and knead again briefly.

Roll the dough out thinly into an oblong shape. Transfer to a greased baking sheet.

Bake the pizza base without any topping in the oven pre-heated to 190 ºC for 8 - 10 minutes or until crisp and golden. Remove from oven and allow to cool down on the baking sheet.

Just before serving, combine the tomato sauce, oregano and garlic and spread over the pizza base. Combine the mozzarella and parmesan and sprinkle over pizza.

Dot with the olives and scatter with the parsley. Season well and return to the oven pre-heated to 230 ºC for 4 – 5 minutes or until the cheese is hot and bubbly. Remove from the oven, slice into squares and serve.

Makes 12 – 16 squares

Credit: Bakers “Take a Biscuit” recipe book

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