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Serves / Makes

Cooking Time:

< 30 min

Cooking Style:



320 ml warm water
12 ml dried instant yeast
13 g sugar
450 g cake flour
5 ml salt
30 ml olive oil

60 ml tomato purée
200 g LANCEWOOD® White Cheddar, grated
Pepperoni slices
Black olives, sliced
Fresh basil leaves
Butter, melted


Preheat the oven to 200°C and line a baking sheet with baking paper.

Using a mixing bowl, combine the warm water, instant dried yeast and sugar. Mix together and set aside for 5 minutes.

Add the cake flour, salt and olive oil and mix together until a stiff dough form.

On a floured surface, knead the dough for 10 minutes. Roll the dough into a 25 cm-wide circle.

Spread the tomato purée over half of the base and sprinkle the white cheddar over. Add the pepperoni, olives and fresh basil leaves on top.

Fold the dough over the filling and crimp the edges. Transfer to the lined baking sheet and brush with melted butter.

Bake for 15 minutes or until golden brown. Sprinkle with fresh chopped basil and enjoy!

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White Cheddar

White Cheddar