serves
4
prep
30 minutes
cook
50 minutes
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
50
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- ¼ cup (60 ml) olive oil, plus extra for drizzling
- 3 garlic cloves, thinly sliced
- 700 ml passata
- ½ tsp dried oregano
- 1 cup mixed cherry tomatoes, thinly sliced
- ¼ cup loosely packed basil leaves, plus extra to serve
- Salt and black pepper
- 1 tbsp balsamic vinegar
- Freshly grated parmesan cheese, to serve
- Thinly sliced mortadella, good-quality tinned fish, olives, to serve (optional)
For the pizza dough
- 500 g bread flour (or plain flour)
- 450 ml lukewarm water
- 1 packet dry yeast (7g)
- 1 tsp sea salt
- Olive oil, for greasing
Chilling time: 12 hours
Resting time: 4 hours
Instructions
- Combine the dough ingredients in a glass bowl and mix to a sticky dough. Drizzle the top of the dough with olive oil, cover with a lid and refrigerate overnight (for at least 12 hours).
- Remove the dough from the fridge, remove the dough from the bowl by pulling the sides underneath, and transfer it to a rectangular baking dish that has been generously greased with olive oil, trying to keep the top of the dough unbroken. Drizzle with a little extra olive oil and set aside at room temperature for around 4 hours, or until doubled in size and filling the tray.
- To make the tomato sauce, heat a small saucepan over medium heat and add ¼ cup olive oil. Fry the garlic until lightly browned then add the passata and oregano and bring to a simmer. Cover and simmer for 5 minutes, then add the cherry tomatoes, basil, salt and pepper and simmer for a further 5 minutes. Stir through the balsamic vinegar and allow to cool.
- Heat your oven to 220˚C fan-forced. Dimple the dough by pushing into it with oiled fingers. Drizzle the dough with more olive oil, scatter with salt and spoon over a few spoonfuls of tomato sauce. Bake the pizza for 15 minutes, then open the oven and spoon over more of the tomato sauce. Bake again for 15-20 minutes.
- Remove from the oven, cut into squares and spoon over more of the tomato yet again. Serve with freshly grated parmesan, extra basil leaves, olive oil, black pepper and any other bits and pieces as you like.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
