Serves: 6-8 people
Time: 2 hours
Recipe by: Adrian Richardson
1 sachet active dry yeast
2-3 tbsp warm water
2 cups wholemeal flour
2 cups plain flour, pizza and bread
1 ½ cups warm water
1 tsp sugar
½ cup extra virgin olive oil
1 ⅓ cups warm water
2 large onions, thinly sliced and caramelised
¼ cup tomato passata
½ cup shredded cheese
Pitted green olives
80g salami sliced
1 stem basil, leaves picked
In a small bowl prepare the yeast starter, set aside in a warm place and allow to bubble.
On a clean surface use your fingers to combine the flours, create a well and add the yeast mixture, a good glug of extra virgin olive oil, a pinch of salt and some of your water. Don't add all of the water, add a little at a time so the dough doesn't become too wet. Use your fingers to slowly incorporate the flour. Use a spatula to scrape the dough off the board, continue to knead until it all comes together and forms a smooth dough.
Drizzle some extra virgin olive oil around a large bowl, add your dough to the bowl, cover with cling film and a tea towel and set aside in a warm place until it doubles in size.
Preheat your oven to its hottest temperature, around 230-240C.
Dust a clean board with flour, use your fingers to spread the dough out to your desired size on a clean bench top dusted with flour. Drizzle a tray with olive oil and place the dough in the tray and push it gently into the corners.
Top the dough with passata, cheese, capers, olives, caramelised onions, salami and basil.
Place in the oven and bake until the cheese has melted and the dough has begun to brown.