- 620 g flour, plus extra for dusting
- 1 x 7 g sachet yeast
- 2 cups tepid water
- 3 T olive oil
- 4 cloves garlic, crushed
- 2 x 150 g balls buffalo mozzarella, thinly sliced
- 250 g fresh ricotta
- 50 g pine nuts
- 1 red chilli, chopped
- 200 g ripe cherry tomatoes, crushed
- Sea salt and freshly ground black pepper
- 2 T flat-leaf parsley, chopped
Preheat the oven to 180°C. Make a well in the flour and add the yeast, then the lukewarm water, a little at a time, and stir to combine.
When the mixture begins to hold, add 2 T olive oil and knead to form a smooth, elastic dough. Transfer to a bowl, cover with a tea towel and leave in a warm place for 1 hour, or until the dough has risen.
Divide into 4 to 5 balls and roll out on a floured surface. Rub with the remaining olive oil, scatter with crushed garlic, the sliced mozzarella, chunky ricotta, pine nuts and chilli.
Toss over the crushed cherry tomatoes and bake for 15 to 20 minutes, or until the base is crisp and golden and the cheese and tomato softened. Season to taste, scatter with parsley and serve immediately.
Per serving: 4206.6 kJ, 36.3 g protein, 44.5 g fat, 118.9 g carbs