Simple Tapenade Pizza

• YIELD: Dough Makes 4 Pizzas (4-6 Servings)
• PREP: 40 mins
• COOK: 25 mins
• READY IN: 1 hr 5 mins

Simple and rustic....just how pizza should be!

Ingredients

• 7 Grams Dried Yeast
• Pinch Salt
• Pinch Sugar
• 20 Grams Safflower Oil
• 2 1/2 Cups Warm Water
• 2 Cups Organic, Wholemeal Flour Plus Extra for Dusting
• 1 Cup Eggplant and Olive Tapenade (recipe is in my 'Vegan Essentials E-book)
• 4 Roma Tomatoes Sliced Thinly
• 1/2 Green Capsicum Julienned
• 1 Spanish Onion Sliced
• 1 Cup Fresh Basil
• Extra Virgin Olive Oil to Serve

Instructions

1. Dough:
2. Whisk the yeast, salt, sugar, oil and water together
3. Sift in the flour and stir until just combined
4. Tip onto a floured surface and knead for 2-3 minutes, until smooth and stretchy
5. Cover in a lightly oiled bowl and place it somewhere warm to rise; about 30 minutes
6. When it has doubled in size, punch it down then gently roll into flat pizza discs
7. Toppings For 2 Pizzas:
8. Preheat oven to 180ºC
9. Spread the tapenade over the pizza
10. Top with the tomatoes, capsicum, onion and basil
11. Bake for 25 minutes until dough if fluffy and onion and tomatoes are cooked
12. Drizzle with olive oil and serve immediately

• CUISINE: Italian
• COURSE: Main Meals
• SKILL LEVEL: Moderate