Name: Pizza Gourmand
Yield: Serves 6-8
Cuisine: Australian
Ingredients: 1½ cups (200 g/6½ oz) strong or plain (all-purpose) flour; ⅖-½ cup (100-125 mL/3½-4 fl oz) lukewarm water; pinch salt; 100 g (3½ oz) pecorino cheese, grated; 2 tablespoons chopped Italian parsley; 4 garlic cloves, crushed and chopped; 1 teaspoon fresh thyme leaves; ½ cup (100 g/3½ oz) snails (delicious but optional); 1 onion, chopped; 4 tomatoes, chopped; ½ teaspoon salt; finely ground black pepper; 2 tablespoons chopped fresh basil leaves; 1 bay leaf, crushed; pinch cayenne pepper; 155 g (5 oz) Gruyère cheese, grated; 8 slices Bayonne ham or prosciutto (Parma ham); 20 g (¾ oz) fresh yeast; ½ cup (60 g/2 oz) black olives, pitted and diced; ¼ cup (60 mL/2 fl oz) virgin olive oil

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Pizza is easy to make at home and the home-made variety is much tastier than the takeaway variety. Some cooks line the bottom of their oven with bricks or terracotta tiles to help achieve perfection. Snails are available in 100 g (3½ oz) tins.

Ingredients

Dough

1½ cups (200 g/6½ oz) strong or plain (all-purpose) flour

Oceania
Australia
Pizza

Method

To make the dough

Mix together the flour and salt. Soften the yeast in some of the water and add it to the flour. Mix in about ⅔ cup (100 mL/3½ fl oz) of water, until the dough is pliable but not wet. Add the rest of the water if necessary. Knead the dough until smooth, then put it in a bowl, cover with plastic wrap (cling film) and leave to rise until it h

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Ingredients

Dough

Method

To make the dough

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