Double-crust pizza

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

  • 1 hr cooking
  • Serves 6
  • Print


Double-crust pizza
  • 1 brown onion, sliced thinly
  • 1 zucchini, sliced thinly
  • 1 red capsicum, sliced thinly
  • 2 clove garlic, crushed
  • 1/2 cup (75g) sun-dried tomato strips
  • 1/2 cup (75g) seeded black olives, halved
  • 280 gram artichokes in brine, drained, halved
  • 1/2 cup (140g) tomato paste
  • 1 cup (100g) coarsely grated mozzarella cheese
  • 1 egg, beaten lightly
  • 2 cup (300g) plain flour
  • 1 1/2 teaspoon (7g) dry yeast
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) water
  • 2 tablespoon olive oil


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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