Rocket, Pear and Brie pizza, what an affair!

"I love my pizza so much, in fact, that I have come to believe in my delirium that my pizza might actually love me, in return. I am having a relationship with this pizza, almost an affair." - Elizabeth Gilbert's Eat Pray Love.

 

Ingredients:

1 x 10 g sachet of instant yeast
240g/500 ml cake flour
10 ml sugar
7 ml salt
300 ml luke warm water

30 ml sunflower or olive oil 

±120 g/250 ml extra cake flour

Method:

1. Mix yeast and first measure of cake flour in a mixing bowl or into the bowl of an electric mixer fitted with the dough hook and mix to combine.  Add all the remaining ingredients except the extra flour and mix well.
2. Add enough of the extra flour to forma soft dough and knead for 4 - 5 minutes in the mixer or turn out onto a floured surface and knead for 5 - 6 minutes by hand until smooth and elastic.  Add a little more flour and shape the dough into a ball.  Return the dough to the bowl, cover and let rise for about 30 minutes until double.
3. Punch down the risen dough and roll out the dough to a thickness of 1 cm.  Cover with a cloth and allow to rest for about 10 minutes.
4. To make mini pizzas, I divide the dough into 4 balls, then follow step 3 for each of the balls.
5. Brush pizza with olive oil, spread a thin layer of tomato topping onto each.  You can choose to bake as is at 180°for 8-10 minutes at this step, or continue to step 6 for toppings.
6. Cover with selected additional ingredients, such as cheese, mushrooms, bacon, avo ect, bake at 180° for 8-10 minutes.

Rocket, Pear and Brie Affair

I bake make crust first, when it comes out of the oven, I add rocket, fresh pears, and brie cheese for.  It is an absolute must, and a fresh departure from your ordinary pizza toppings.