Margherita Pizza with Oat Base | Uncletobys

Ingredients

• 1 sachet (7g) dried yeast
• 1 cup (250mL) warm water
• 3 cups (270g) UNCLE TOBYS Traditional Rolled Oats
• 1 cup (150g) self raising flour
• 1 cup (160g) wholemeal self raising flour
• 2 tsp Oldman Saltbush
• 2 tsp ground Mountain Pepper
• 1 tsp Native Thyme (or thyme)
• 1 tsp Native Oregano (or oregano)
• ¼ cup (60mL) olive oil
• 1 bulb garlic
• 1 Tbsp olive oil
• 3 medium tomatoes
• 1 onion, cut in half, skin on
• 1 medium (200g) red capsicum, cut in half, seeds removed
• 1 tsp bush tomato
• 1 tsp Native Thyme
• 1 tsp Native Basil
• 1 tsp Oldman Saltbush
• 1 tsp ground Mountain Pepper
• 1 tub (220g) bocconcini cheese
• 1/2 bunch basil
• Add dried yeast to warm water, stir to dissolve. Set aside for 6-8 minutes to activate yeast (a foam should develop).
• Grease a large clean bowl, place kneaded dough into bowl and cover with plastic wrap. Place in a warm space for 30 minutes, or until dough has doubled in size.
• Preheat oven to 250°C/230°C fan forced.
• Preheat oven to 160°C/140° fan forced. Grease and line a large baking tray.
• Cut about 1cm off the top of the bulb of garlic, drizzle with 1 tsp olive oil and wrap with foil. Set aside.
• Remove tray from oven, allow to cool. Unwrap garlic, squeeze to remove garlic cloves and discard skin. Place garlic and cooked vegetables into a blender and process until smooth.
• Spoon sauce onto parbaked pizza base. Top with bocconcini and fresh basil.
• Bake for 5-7 minutes or until cheese has melted. Enjoy!