Margarita Pizza

Mix flour, salt and sugar together. Add the Instant Yeast and mix.

Mix the lukewarm water and oil together and add to the flour mixture to form soft dough. If the dough is too dry and firm, add about 10 – 20 ml extra water. The dough must be soft and pliable.

Knead the dough well for 10 minutes, until smooth and elastic. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.

Knock the dough down, divide into 4 equal pieces and roll each piece into a round ball.

Roll each ball on a lightly floured surface into rounds and place on a lightly greased baking tray. Brush the rounds with oil.

Spread each round with tomato puree. Sprinkle with cheese, cherry tomatoes and organum. Cover with greased plastic and rise in a warm place for about 5 minutes.

Set Big Green Egg for indirect baking (convEGGtor legs down, stainless steel grid on top with Baking Stone last) at 220 °C and bake for 8 – 10 minutes until golden brown and crisp.

Variations: Cookingfoody baked smoked cherry tomato and cheese pizza with rocket and balsamic reduction as well as smoked ham and pineapple pizza at the recent Fijnwyn Food and Wine festival. Tomato Base Ingredients 1 tin chopped tomatoes (blended) – or tomato and onion I small tin tomato puree Oregano spice/mixed herbs Salt and pepper Garlic salt 1t olive oil 1 t sugar depending on taste. Method Add all ingredients in a pot cook for about 5 min until thickness required Cool down and spread on pizza’s.