Klein River Artisan Cheese Pizza
1 packet dry active yeast
1 teaspoon white sugar
1 cup warm water (45 degrees C)
2 ½ cups bread flour
2 tablespoons olive oil
1 teaspoon salt
Napoletana Sauce for the base
1 packet Klein River Cheese mixed shred
Pulled chicken (optional)
Preheat oven to 230 degrees C.
In a medium bowl, dissolve yeast and sugar in warm water and allow to stand for about 10 minutes until creamy.
Stir in flour, salt and oil. Beat until smooth and allow to rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round and transfer crust to a lightly greased pizza pan.
Place ramekin in the oven on grill for about 5 minutes, until you have a lovely caramelized top.
Spread with napoletana sauce and desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown.
Buy Klein River Cheese and more online here.