Recipe provides 2 medium sized pizzas

INGREDIENTS

Home made pizza base (if time poor, purchase ready made pizza base)

• 200g water

• 50g olive oil

• 400g plain or Gluten Free flour

• 1 tspn salt

• 1 tspn fresh yeast

• Flour or Gluten Free flour for sprinkling

Topping

• herbs of choice eg oregano, garlic, paprika

• 8 tbspn Outback Spirit Bush Tomato sauce

• 4 handfuls of ham, preferably "off the bone"

• 1/2 avocado, cubed

• 1/2-3/4 metric cup diced beetroot

• 1/2 metric cup sliced gerkin

• enough capers, cashew nuts, chopped capsicum and baby spinach leaves to suit

• 1/2 - 3/4 metric cup cheese if desired

METHOD

(thermo machine instructions; modify to suit your machine, or use traditional methods to mix)

• add water oil & salt into thermo machine bowl, process for 1 minute at temperature of 40 degrees C on speed 2

• add flour & yeast & knead for 2 minutes at speed 1

• with oiled hands ease dough out of the bowl

• spread dough onto an oiled baking tray

• sprinkle dough with a dusting of flour, cover with plastic wrap, then cover with tea towel and allow to stand in a warm place for 30 minutes

• roll dough out to desired size & shape

• sprinkle herbs of choice over base (eg oregano, garlic, paprika) & press into base

• add pizza topping

• bake in preheated oven at 230 deg C for 15-20 mins, or until pizza base is crisp & golden & topping is cooked through

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