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Serves: 8
Fresh from the garden: garlic, leek, silverbeet, rocket or other salad leaves
Season: Winter/Spring

The toppings on this pizza make it an ideal winter or spring dish. You will be using pizza dough prepared from the Basic Pizza Dough recipe.

Ingredients

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Equipment

What to do

  • 1. Preheat the oven to 200°C.

  • 2. If using pizza stones, place them on a rack in the oven to get very hot.

  • 3. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 4. Heat the frying pan on a low heat and add half the oil.

  • 5. Sauté the leek until soft (about 5 minutes).

  • 6. Add the silverbeet and season to taste. Cook just enough to wilt the silverbeet, then take off the heat and set aside in the large bowl.

  • 7. Divide the pizza dough into two equal pieces.

  • 8. Sprinkle flour on a clean workbench and roll each piece of dough into a thin pizza base about 25 cm in diameter.

  • If you are using pizza trays:

  • 1. Sprinkle flour on the trays, then carefully lay the pizza bases on the trays.

  • 2. Spread the garlic over the pizza bases.

  • 3. Arrange the leek and silverbeet mix on the pizzas.

  • 4. Sprinkle most of the parmesan over the top (keep some aside to serve).

  • 5. Drizzle the rest of the oil over the pizzas, then place the pizzas in the oven.

  • If you are using pizza stones:

  • 1. Sprinkle flour on the wooden peel or upside-down baking tray. Semolina flour is best for this.

  • 2. Carefully lay each pizza base on the floured peel or baking tray.

  • 3. Spread the minced garlic over the pizza bases.

  • 4. Arrange the leek and silverbeet mix on the pizzas.

  • 5. Sprinkle most of the parmesan over the top (keep some aside to serve).

  • 6. Carefully pull out the racks with the very hot pizza stones.

  • 7. Without touching them (they are very hot!), sprinkle semolina over the pizza stones. Shake the peel or baking tray and slide each pizza onto the stone.

  • 8. Drizzle the rest of the oil over the pizzas, then slide the rack with the pizzas back into the oven.

  • To bake the pizzas:

  • 1. Bake the pizzas for 15 minutes or until the edges are very crisp and the cheese is bubbling.

  • 2. To get a crispy base on pizzas cooked on pizza trays, slide the pizzas off the trays onto the oven rack for the last few minutes.

  • 3. Remove the pizzas from the oven. Transfer them to the serving board with the wide egg lifter.

  • 4. Cut the pizza into slices so there is a slice each for your diners.

  • 5. Serve topped with rocket leaves and the remaining parmesan.

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