Silverbeet and fetta pizza

  • 55 mins cooking
  • Serves 6
  • Print


Pizza dough
  • 2 teaspoon (7g) dry yeast
  • 1 teaspoon sugar
  • 2 1/2 cup (375g) plain flour
  • 1 cup (250ml) warm water
  • 1/2 teaspoon salt
  • 2 slice olive oil
  • 1/4 cup (40g) semolina
Tomato sauce
  • 1 tablespoon olive oil
  • 1 medium_piece brown onion (150g), chopped coarsely
  • 2 clove garlic, crushed
  • 425 gram canned tomatoes
  • 1/2 cup (140g) tomato paste
  • 1/4 cup fresh basil, coarsely chopped
  • 1 teaspoon sugar
Silverbeet and fetta pizza
  • 500 gram silverbeet
  • 1 cup (200g) crumbled fetta cheese
  • 1/3 cup (25g) finely grated parmesan cheese
  • 10 cherry tomatoes (100g), halved


Silverbeet and fetta pizza
  • 1
    Combine yeast, sugar, 1 tablespoon of the flour and the water in small bowl; whisk until yeast dissolves. Cover; stand in warm place about 10 minutes or until mixture is frothy.
  • 2
    Combine remaining sifted flour and salt in processor; pour in combined yeast mixture and oil while motor is operating. Process until dough forms a ball. Turn dough onto floured surface; knead 10 minutes or until dough is smooth and elastic. Place dough in oiled large bowl. Cover; stand in warm place about 30 minutes or until dough doubles in size.
  • 3
    Turn dough onto surface sprinkled with half of the semolina; knead 1 minute. Place dough on oiled large oven tray sprinkled with remaining semolina; press dough into a 32cm square.
  • 4
    To make tomato sauce, heat oil in medium saucepan; cook onion and garlic, stirring, until onion is soft. Stir in undrained crushed tomatoes, paste, basil and sugar; simmer, uncovered, about 5 minutes or until thickened.
  • 5
    Boil, steam or microwave silverbeet until wilted. Drain; cool. Squeeze as much liquid as possible from silverbeet; chop silverbeet finely. Spread pizza base with tomato sauce. Spread evenly with silverbeet, cheeses and tomato. Bake in oven at 230°C for about 20 minutes.

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