Greek Pizza with Ballymaloe Italian Tomato Pasta Sauce
Traditional Greek ingredients - black olives, Feta and red onion, combine with a classic Italian pizza base and Ballymaloe Italian Tomato Pasta Sauce to
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Cooking tools:
- Stand mixer
- Bench scraper
- Rolling pin
- Oven
- Stove
- Mixing bowl
- Baking sheet
- Saucepan
- Chef's knife
- Cutting board
- Plastic wrap
- Kitchen towel
- Refrigerator
- Plate
Ingredients
- For the bases - makes 6 x 25cm (10") pizzas:
- 550ml cold water
- 1½ x 7g (¼ oz) sachets of fast-action dried yeast
- 950g “00” flour or strong white flour, plus extra for dusting
- 1 tbsp fine sea salt
- Ballymaloe Italian Tomato Pasta Sauce
- 50g Mozzarella
- 50g Feta
- ¼ red onion (cut into strips)
- 8 kalamata or black olives (remember to take out the stone)
- Ballymaloe Diced Irish Beetroot
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