Recipe of the week

2 tsp instant dried yeast

½ tsp caster sugar

2¼ cups pizza, 00 or plain flour

pinch of salt

1 tbsp olive oil

Method:

Combine the water, yeast and sugar in a jug and stir to combine. Sift flour into a large bowl. Add salt, yeast mixture and oil. Mix to form a soft dough.

Turn dough onto a lightly floured surface and knead for 8-10 minutes or until elastic (or knead with dough hooker in an electric mixer). Cut the dough into four. Shape into even rounds.

Preheat oven to 220°C fan-forced.

Lightly grease two large baking trays. Roll each piece of dough out to 18cm round. Place on trays. Brush lightly with oil, cover with plastic wrap and tea towel and set aside for 15 minutes in a warm place to rise.

Apple, caramelised onion and cheddar pizza

Place three brown onions, halved and thinly sliced, on to a microwave-safe plate. Cover with damp paper towel. Microwave on high for 4-6 minutes until soft.

Heat one tablespoon of oil in a medium frying pan over medium heat. Drain the onions then add to the pan and sprinkle over two tablespoons brown sugar. Cook, stirring, for 10 minutes until golden and sticky.

Spread two tablespoons of caramelised onion over the base of each pizza. Top with two apples, quartered, cored and thinly sliced. Season with salt and pepper, drizzle with one tablespoon of olive oil.

Bake for 15-18 minutes until light golden. Remove from the oven, sprinkle over 160g cheddar cheese, coarsely grated, and bake a further 3-4 minutes or until cheese is light golden.

Top with 40g baby rocket leaves and drizzle with balsamic. Serve.

Apple, fennel and prosciutto pizza

Combine two large apples, quartered, cored and thinly sliced, and one (340g) bulb of fennel, thinly sliced, in a bowl. Drizzle over one tablespoon of olive oil, season with salt and pepper and toss to combine.

Brush the dough with a little olive oil. Arrange the mixture over the pizza bases. Bake for 15-18 minutes.

Roughly chop 160g prosciutto and crumble 160g marinated feta. Top the pizzas with the prosciutto and feta. Bake a further 2-3 minutes until the feta is melted.

Scatter with a handful of basil leaves. Serve.

Apple, chicken, chilli, walnut and Brie

Combine one cup (100g) walnuts, one tablespoon of olive oil, one tablespoon maple syrup and one teaspoon of chilli flakes in a frying pan. Cook over medium heat, stirring often for 4-5 minutes until walnuts are hot and well coated. Tip on to a lined tray to cool.

Combine two tablespoons of chipotle sauce and four tablespoons of yoghurt. Spoon over the dough.

Shred 500g (4 cups) cooked chicken. Quarter, core and thinly slice two apples. Top pizzas with chicken and apple. Drizzle with a little olive oil and season with salt and pepper. Bake for 15-18 minutes.

Slice 200g Brie and arrange over the pizzas. Bake a further 2-3 minutes until Brie is melted.

Scatter with a handful of parsley leaves and the chilli walnuts. Serve.

Tip one: Pink Lady, Jazz, Red Delicious, Fuji, Kanzi and Royal Gala are all great for this recipe.

Tip two: If you don’t have time to make the dough, use ready-made pizza bases or naan bread.

Tip three: Dough is kneaded enough when you press the top of the dough and it bounces back and leaves no indentation.

Recipe: https://www.aussieapples.com.au/