Double-crust pizza

Made completely from scratch, the dough is the key component to this tasty double-crust pizza.
double-crust pizza



1.Make pizza dough. Place flour, yeast and salt in large bowl; gradually stir in the water and half the oil, mix to a soft dough. Knead dough on floured surface about 5 minutes or until elastic; place in large oiled bowl, turn once to coat in oil. Cover; stand in a warm place about 1 hour or until dough doubles.
2.Meanwhile, heat remaining oil in large frying pan; cook onion, zucchini, capsicum and garlic, stirring, until vegetables are tender. Remove from heat; add tomato, olives and artichokes.
3.Preheat oven to 200°C/400°F. Oil oven tray.
4.Turn dough onto floured surface; divide in half. Roll one portion to a 30cm round. Transfer to tray. Spread paste over base, top with filling, leaving a 2cm border. Sprinkle with cheese; brush edge with a little egg. Roll remaining dough to a 30cm round. Cover filling with dough, press edges to seal. Brush with egg.
5.Cut three slashes in centre of pie. Bake about 30 minutes or until browned. Stand 5 minutes.

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