Santa’s Holiday Pizza

By Market Magazine


0 from 0 votes

8-10 Slices


  • 600 ml 600 water

  • 10 g 10 dry yeast

  • 1 kg 1 Caputo Pizzeria 00 Flour

  • 30 g 30 salt

  • Capriccio Peeled Tomatoes, crushed

  • Auricchio Provolone Classico Sliced

  • Sweet potato cubed

  • Pepperoni sliced

  • Rosemary

  • Colavita Extra Virgin Olive Oil

  • Cherry tomatoes, halved to serve


  • To make pizza base, set timer on mixer to 18 minutes. Start with water and add yeast. Once yeast is all dissolved (may take 2 minutes), gradually add half Caputo Pizzeria Flour and continue to mix for 4 minutes. Add remaining flour and mix for next 12 minutes. At 14th minute interval, add salt making sure to distribute evenly and allow all ingredients to combine well. When finished, transfer dough to a container, cover with plastic wrap and let rest for 15 hours at room temperature
  • Prepare dough balls. Each dough ball should weigh around 250g. Once formed, place in trays and allow to prove at room temperature for further 6 hours or until they have doubled in size.
  • To top pizza, first add Tbsps of peeled tomatoes. Then fully cover with sliced Auricchio Provolone cheese. Pan-fry sweet potato in a little oil and add to pizza with pepperoni. Scatter with rosemary sprigs and drizzle with olive oil.
  • Cook pizza at 230-240°C for 3-4 minutes or longer. Keep an eye on pizza in oven and turn twice to ensure it cooks evenly. Top with cherry tomato halves.

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