Chargrilled Antipasto Relish
and
Choritzo Pizza
  
   Pizza dough
Flour
French Maid chargrilled antipasto relish
Choritzo sausage, sliced
French Maid crushed garlic
Fresh oregano, or dried
Mozzarella cheese

Pizza dough
500 gm strong flour
15 gm yeast
200 - 250 ml water, lukewarm
40 ml olive oil
10 gm salt

  
   Make a well with the flour.
Dissolve the yeast in some of the water.
Place all ingredients in the middle of the well, holding back some of the water.
Bring it all together and knead the dough until smooth and elastic.
Add more water if required.

Place the dough in an oiled bowl, cover with plastic film and prove in a warm place until double in size.
Bring it back on a floured work surface, knock it back (pushing the air out), re-knead it and rest in the oiled bowl, covered, for at least one hour.

Roll half of the dough out to a thickness of 5-7mm, and then using both hands stretch all sides to obtain a uniform thickness.
Spread Chargrilled Antipasto Relish over the dough.
Arrange sliced Choritzo sausages onto it.
Drizzle Crushed Garlic over.
Sprinkle with fresh or dried oregano and mozzarella cheese.

Bake at 220C, preferably directly on a pizza stone.

Makes two 250mm pizza.

Recipes courtesy of Stephan Baumberger
Stephan's Restaurant & GasthofPrint