Italian cheese stuffed pizza

Method

1. Combine flour, yeast and sugar in a large bowl. Stir in 1/2 teaspoon sea salt and make a well in the centre. Add 1 1/4 cups warm water and 1 tablespoon olive oil. Stir to combine then use your hands to bring the dough together. 

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2. Turn out on a lightly floured surface and knead for 10 min or until smooth and elastic. Place into a lightly oiled bowl, cover and place in a warm place for 45 min or until double in size.

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3. Preheat oven to 250C (230C fan forced). Dust a 30-32cm pizza tray with semolina to lightly coat. Punch dough down with your fist. Transfer to a lightly floured surface and roll dough out to a 40cm diameter circle. Transfer dough onto tray and lightly stretch out the edges of dough to extend over tray by at least 5cm. Place the cheese sticks around the edges of tray, leaving a 2-3cm gap between each cheese stick.

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4. Using your hands, and starting from one side, bring the edges of dough over the cheese sticks, rolling and turning dough under slightly to enclose cheese sticks. Repeat process until all edges are rolled under cheese.

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5. Spread tomato pasta sauce over over the centre of the pizza base. Use the back of a spoon to make a even layer.

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6. Top the base with basil leaves, sliced tomato, grated mozzarella and then finally top with sliced mozzarella. Season to taste with salt and pepper.

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7. Bake in the oven for 15-20 min or until base is crisp and cheese has melted. Garnish with fresh basil leaves and serve in wedges with a crisp green salad.

   Richard Whitbread