Ingredients
1 cup warm water
(375ml)
1 tsp honey
2 tsp yeast
(7g sachet)
4 cups plain flour
(600g)
1 tsp salt
¼ cup olive oil
(60ml)
1 cup tomato pasta sauce
250g shredded pizza cheese
pkt
1 carrot
28 black olives
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 jug or bowl
- 1 stand mixer with a dough hook
- 1 large oiled bowl
- 1 tea towel
- 1 large tray
- 1 baking paper
Instructions
- Combine water, honey and yeast in jug or bowl. Set aside for 3-4 minutes until foamy. In the bowl of a stand mixer with a dough hook, combine flour and salt. Add yeast mixture and olive oil and knead for 10 minutes until dough is soft and elastic. Place in a large oiled bowl, cover with a tea towel, and set aside in a warm place for 1 hour until doubled in size.
- Preheat oven to 250°C (230°C fan-forced). Knock back dough, turn out onto a floured surface and divide into four even portions. Working with one portion at a time, divide it in half, and then divide one half again into two uneven pieces, approx one-third and two-third. Roll these three balls out into three circles. Line a large tray with baking paper. Place the largest circle on the bottom half of the tray. Place the medium-sized circle just overlapping. Place the smallest circle on top to form the head.
- Spread some of the tomato sauce over the three circles of dough. Sprinkle with cheese. Cut carrot into four even wedges.
- Place two olives for eyes and five more for buttons down the body of the snowman. Place one carrot wedge for the nose. Bake for 8-10 minutes until cheese is golden and bubbly, and base is cooked through. Repeat with remaining ingredients.
Notes
Tip
If you don’t have a stand mixer, you can knead the dough by hand. Combine flour and salt in a large bowl, form a well in the centre, then add yeast mixture and oil and bring together to form a sticky dough. Turn out onto a floured surface and knead for 10 minutes until soft and elastic, adding a little more flour as required.
Variation
If you don’t wish to make four pizzas, roll out remaining dough and par-bake for 3-4 minutes. Allow to cool, then wrap well and freeze until needed.
