Up the ante of your next pizza night with this colourful tomato rainbow pizza, it looks as good as it tastes!
Makes22
Cook time15 mins15 minutes
Prep time20 mins20 minutes, + 50 mins standing time
+ 50 mins standing time
Ingredients
⅔ cup (160ml) lukewarm water
1½ tsp instant dried yeast
1½ tsp honey
1½ tsp extra virgin olive oil
1½ cups (225g) plain flour
¾ tsp sea salt flakes
350g mixed medley tomatoes
2 tsp extra virgin olive oil, extra
1 cup (100g) grated mozzarella
2 tbs finely grated parmesan
Flat-leaf parsley leaves, to serve (optional)
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a small bowl, whisk the warm water, yeast and honey to blend. Set aside for 5 mins or until foamy. Stir in the oil.
Step 2
In a food processor, blend the flour and salt. With the machine running, pour in the yeast mixture (dough will be wet). Transfer dough to a floured work surface and knead for 3 mins or until it becomes smooth and elastic. The dough will be very tacky but will release cleanly from your hands.
Step 3
Form dough into two balls. Place on a floured baking tray and dust the tops with flour. Cover loosely with plastic wrap and set aside in a warm place for 45 mins or until doubled in size.
Step 4
Meanwhile, position oven rack in bottom third of oven. Preheat oven to 250°C (230°C fan-forced). Line 2 large baking trays with baking paper.
Step 5
Sort the tomatoes by colour (red, yellow, orange and maroon). Using a serrated knife, thickly slice the tomatoes crossways.
Step 6
Stretch out each dough ball with floured hands, or roll out on a floured work surface, until 20-25cm wide (dough does not have to be perfectly round). Transfer to prepared trays.
Step 7
Working quickly, drizzle and rub the extra oil over the dough. Top with mozzarella and parmesan. Arrange the tomatoes by colour in single concentric circles over the cheese, leaving a 2cm border around dough. Sprinkle with pepper, if desired.
Step 8
Bake for 15 mins or until crust is crisp and golden brown on bottom. Transfer pizzas to a cutting board and sprinkle with parsley, if using. Cut into wedges and serve.
