INGREDIENTS

for the poppy seed pizza dough

• 150 g strong wholemeal bread flour
• 350 g plain white flour
• 100 g coarse semolina flour
• 10 g / about 1 tbs instant dry yeast
• ½ tbs golden caster sugar
• ½ tsp sea salt
• 3 tbs poppy seeds
• 325 ml lukewarm water
• 3 tbs olive oil
• a bit more plain flour for the working surface

for the toppings

• half a portion of the tomato sauce
• 4 – 5 handfuls grated cheese

+ some or all of the below:

• red or white onion slices
• green or black olives
• sausage slices
• mushroom slices
• tin of sweet corn (drained)
• sweet red, yellow or orange peppers (sliced)
• tin of cubed pineapple (drained)
• diced ham
• fresh basil leaves (chopped) – for garnish

EQUIPMENT

• rolling pin (optional)
• 4 – 5 sandwich baking trays (25 cm / 10″ in diameter)
• baking / parchment paper
• large mixing bowl
• cling film
• silicone pastry brush

METHOD

1. Combine all ingredients for the dough and knead until it is not sticking to hands any longer.
2. Leave aside for about an hour to grow, covered with cling film in warm place.
3. Share risen dough it into 4 – 5 pieces.
4. Shape in your hands or roll out each piece of the dough and place on lined with paper trays, let the dough cover edges of the tins.
5. Brush with tomato sauce.
6. Top with plenty of grated cheese.
7. Let everyone top their pizzas with favourite ingredients.
8. Bake in the oven preheated to  175°C (350°F) until the dough is golden brown and cheese nicely melted and browned.
9. Slice, sprinkle with freshly chopped herbs and serve immediately.

Makes 4 – 5 pizzas.

NOTES

Poppy seed pizza tastes good with green salad on a side and quick garlic sauce.

Alternately serve it with dash of olive oil or some other cream or mayo based sauce.

Looking for more interesting pizza dough recipes? Then try Jacqueline’s Wholemeal and Onion Pizza Dough or Becca’s Beer Pizza Crust.

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