Original recipe: Sophie Gray (Adapted from Calzone)

Serves 4

Ingredients

2/3 cup boiling water
1/3 cup milk
1 tsp sugar
1 tbsp active dried yeast
2 cups flour
1/2 tsp salt
1 tbsp olive oil (or other oil)

Method

Put boiling water, milk, and sugar in a bowl, stir to combine. Then sprinkle the active dried yeast on top. Leave to stand until the yeast has become frothy.

Meanwhile, put the flour in a large, microwave-safe bowl, and heat on medium high (70% power) for 1 minute. Add the salt and oil to the flour and stir together.

Once the yeast mixture has become frothy, stir this into the flour and then turn it out on to a well-floured bench top. Flour your hands and the dough, then knead the dough until it no longer sticks to the bench.

Flour the large bowl and put the dough back in it, flouring the dough a little on top.

Put the dough back in the microwave and heat it for 1 minute on low. Let it sit in the microwave, with the door closed, for 10 minutes. Repeat this process and after it has sat in the microwave for a second time at 10 minutes, the dough should have doubled in bulk.

Heat your oven to 200° c. Make sure it’s also on “bake”.

Flour a baking tray and press the dough out into the shape of a pizza base, it doesn’t have to be perfectly round, as you can see in the photo. Spread the base with tomato paste, BBQ sauce, tinned spaghetti, etc. Then add your choice of toppings, you usually only need about four, not counting the cheese.

Toppings I’ve used include:

Salami (I recommend Hellers as the packaging is recyclable), sliced sausages, sliced frankfurters, leftover cooked mince, sliced tofu, sliced onions/red onions, mushrooms, capsicums (any colour), sliced tomatoes, chopped pineapple, olives.

Cover liberally with grated cheese. I find that Edam is much like mozzarella when cooked, having a similar stretchiness to it.

Cook in the top part of the oven for 12 minutes.