Updated: Mar 22, 2020
This wonderfully easy recipe makes 3 medium pizzas. Or 2 large ones for those who love a thick crust. This is a tried and true Fragnito family recipe. You won't need cheese or meat to enjoy this pizza.
MAKES 3 MEDIUM PIZZAS | 1 HOUR + proving
1 kg plain flour
1.5 tablespoons dry yeast
pinch of sugar
1 heaped tablespoon salt
700ml warm water
oil for greasing
2 tablespoons olive oil
1 teaspoon garlic, crushed
700g tomato passata
1 heaped tablespoon tomato paste
½ teaspoon salt
few handfuls of fresh basil leaves or dried Italian herbs
sliced tomatoes, olives, sun dried tomatoes, vegan mozzarella, etc.
Combine ½ cup of the warm water, yeast and sugar in a small bowl and whisk to combine. Set aside for 5 minutes to activate or until it becomes frothy and bubbly.
Pour the flour and salt into an extra-large bowl and make a well in the centre. Add the liquid yeast and the remaining water. Stir with a fork until combined, then use your hands to bring the dough together in the bowl. Add a dash more water if too dry.
Turn the dough onto a floured surface and knead well for 10 minutes until smooth and elastic.
Place dough into a large greased bowl and cover with a towel. Leave to rise in a draught-free place to double in size (approximately 1 hour). Meanwhile, make the pizza sauce.
In a medium saucepan, heat the oil over a medium heat and fry the garlic for 1 minute, being careful not to brown. Add remaining ingredients, cover and simmer for 10 minutes, stirring occasionally.
Preheat oven to 210C.
Turn the dough onto a floured surface and cut into thirds. Onto well-greased oven trays, gently stretch out the pizza to fit each tray. This will create a wonderful rustic-shaped pizza.
Top with the pre-made pizza sauce and your choice of toppings.
Bake in oven for 15-20 minutes or until crust underneath is golden brown.
Instead of a tomato base, layer with slices of blanched potatoes, sprinkle with Cashew Parmesan, olive oil and rosemary leaves.