for the poppy seed pizza dough
- 150 g strong wholemeal bread flour
- 350 g plain white flour
- 100 g coarse semolina flour
- 10 g / about 1 tbs instant dry yeast
- ½ tbs golden caster sugar
- ½ tsp sea salt
- 3 tbs poppy seeds
- 325 ml lukewarm water
- 3 tbs olive oil
- a bit more plain flour for the working surface
for the toppings
- half a portion of the tomato sauce
- 4 – 5 handfuls grated cheese
+ some or all of the below:
- red or white onion slices
- green or black olives
- sausage slices
- mushroom slices
- tin of sweet corn (drained)
- sweet red, yellow or orange peppers (sliced)
- tin of cubed pineapple (drained)
- diced ham
- fresh basil leaves (chopped) – for garnish
- rolling pin (optional)
- 4 – 5 sandwich baking trays (25 cm / 10″ in diameter)
- baking / parchment paper
- large mixing bowl
- cling film
- silicone pastry brush
- Combine all ingredients for the dough and knead until it is not sticking to hands any longer.
- Leave aside for about an hour to grow, covered with cling film in warm place.
- Share risen dough it into 4 – 5 pieces.
- Shape in your hands or roll out each piece of the dough and place on lined with paper trays, let the dough cover edges of the tins.
- Brush with tomato sauce.
- Top with plenty of grated cheese.
- Let everyone top their pizzas with favourite ingredients.
- Bake in the oven preheated to 175°C (350°F) until the dough is golden brown and cheese nicely melted and browned.
- Slice, sprinkle with freshly chopped herbs and serve immediately.
Makes 4 – 5 pizzas.
Poppy seed pizza tastes good with green salad on a side and quick garlic sauce.
Alternately serve it with dash of olive oil or some other cream or mayo based sauce.