Pork and Mushroom Pizza Squares
ready in 2 h. 20 min.
- For the dough
- 2 Tbsps Yeast
- 1 ½ tsps Dried yeast
- 2 ⅔ cups all-purpose flour
- 1 Tbsp salt
- 4 Tbsps olive oil
- all-purpose flour (for the work surface)
To make the dough, dissolve the yeast in 200 ml lukewarm water. Mix together the flour and the salt and create a well in the middle. Pour the yeast mixture and the oil into the well and knead into a smooth dough either using your hands or an electric mixer with dough hooks. If the dough is too dry add a little more water, if it is too moist work in some more flour.
Knead well on a floured work surface, cover and leave in a warm place to rise for 1 hour.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with grease-proof paper.
Re-knead the dough and roll out onto the baking tray.
To make the topping, mix together the tomatoes and oregano and season with salt and ground black pepper. Add the garlic and spread the mixture evenly over the pizza base.
Top the pizza with the salami, tomatoes and mushrooms and sprinkle with the cheese. Bake for 30 min until golden brown. Remove from the oven and serve in slices.