| | | |  | 2 1/2 cups | | plain flour tortillas | | | 1 tsp | | sugar | | | 1/2 tsp | | salt | | | 1 sachet | | instant yeast | | | 3/4 cups | | lukewarm water | | | 1 Tbs | | olive oil | | | 1/4 cups | | extra-virgin olive oil | | | 1 medium | | onion, finely chopped | | | 2 cloves | | garlic, chopped | | | 1/4 cups | | continental parsley, chopped | | | 1 medium | | bay leaf | | | 1/2 cups | | dry white wine | | | 1/4 cups | | basil, torn | | | 2 cans | | tomatoes, diced (420g cans) | | | 1/2 cups | | water | | | 1/4 cups | | olive oil (extra) | | | 400 g | | provolone or tasty cheese, slices | | | 150 g | | mushrooms, roughly chopped | | | 400 g | | filling - salami, ham, olive, artichokes | |
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| | | | 1 | Place flour, sugar and salt in a large bowl. Stir to combine. Add yeast and stir again. | | 2 | Make a well in the centre. Add the water and olive oil. Mix to combine. Turn out onto a floured surface. Knead for about 5 minutes or until smooth and elastic. Place in an oiled bowl and allow to stand for 1 hour or until doubled. | | 3 | Meanwhile, heat oil in a medium sized saucepan. Add onion and cook over low heat for 10 minutes. Add the garlic and cook for a further minute. Stir in half the parsley and the bay leaf, white wine, basil, tomatoes and water. Simmer over very low heat for 45 minutes to an hour, or until the oil has risen to the surface and the sauce has thickened. Stir in remaining parsley. | | 4 | Preheat the oven to 220°C or 200°C fan-forced. | | 5 | Tip the dough onto the bench and divide into 4 balls. Allow to stand for 10 minutes. | | 6 | Brush the insides of four 1½ cup (375ml) capacity oven proof bowls with olive oil, including the rims. (If you are unsure of whether the bowls are safe use ceramic ramekins available from kitchenware shops). Line each bowl with a quarter of the cheese. Sprinkle with ¼ of the mushrooms and any other filling you desire; top with a quarter of the sauce. Flatten out the dough and place over the top of the bowls. Brush with remaining oil. | | 7 | Place on an oven tray and bake for 15 minutes or until browned. Allow to stand for 5 minutes before turning out. Serve immediately with a green salad. |
| | | | Servings: 4 | | Yield: 4 pizzas | | Preparation time: 2 hours and 45 minutes | | Cooking time: 15 minutes | | Ready in: 3 hours | | | | Recipe Source | Author: Geoff Jansz | | | | Copyright © 2006, The Gourmet Saint |
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Chicago Pizza