2beef sausages, raw, casing removed (or you can use mild Italian sausage)
½large capsicum (bell pepper), sliced
3mushrooms, , sliced (optional)
10- 12slicespepperoni, (optional)
Parmesan to top
For best results, always weigh ingredients where a weight is provided
Instructions
Place the flour, polenta, salt, sugar and yeast into the bowl of a stand mixer and mix together thoroughly. Add the water and butter then, using a dough hook, turn the mixer on medium to knead to dough for around 5 minutes. It should become mostly smooth (except for the polenta) and elastic.
Rub a bowl with some oil. Place the dough in the oiled bowl, cover with plastic wrap and place somewhere warm to rise for 1 ½ to 2 hours or until doubled in size.
Make the pizza sauce, if you haven't already (It can be made ahead 2-3 days).
Once the dough has risen, place it on a lightly floured surface. Roll it out to a large 30 x 40 cm rectangle (12x15 inches). Using an offset spatula, spread the room temperature butter evenly over the sheet of dough. Now, starting from one of the short sides, roll the dough up into a log. Roll it very gently to flatten it out a little. This will turn the log shape into a long 10cm wide flat piece of dough. Cut it in half to make 2 shorter lengths (you should now be able to see the layers where you have cut it). Fold each half into thirds (like folding a letter – fold one side in, then the other side over the top). Seal the open ends by pressing them with your fingers. Place both rolls into a greased bowl and place in the fridge to rise for an hour or overnight if you wish. This is also the point that you can freeze one piece of the dough if you want to save it for next time.
Preheat the oven to 210C (425F).
Take the dough out of the fridge and allow it to relax for 5-10 minutes.
Roll out the pieces of dough each to about a 33cm (13 inch) disk. Lay them into your tins (I use 22cm / 9 inch springform pans). Gently press the dough into the bottom of the pan and allow it to come about 4cm (1 ½ inches) up the side of the tin.
Spread the mozzarella into the bases. Top with chunks of sausage meat, pepperoni, capsicum and mushrooms if using. Top each pizza with half of the tomato sauce. Sprinkle lightly with parmesan to taste.
Bake for 30-35 minutes, until the dough crust is golden and crispy.
Remove it from the oven and allow it to sit for 10 minutes before serving. The mozzarella is like molten lava straight from the oven so this will give it time to cool a little and make it easier to slice.
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Notes
I use an Australian standard 20ml tablespoon
Calories: 484kcal
Author: Marie Roffey
Course: Dinner, Lunch
Cuisine: American
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.