Pizza Pie & Italian Salad

Date published: Thursday, September 25, 2014     Author: Joanna M.     Comments: 0


Easy Thyme Dough

  • 1 cup of flour
  • 1 packet of dry yeast
  • 1 teaspoon of salt
  • 1 heaped teaspoon of dried thyme
  • 2 tablespoons of olive oil

Pizza Filling

  • 2 balls of buffalo mozzarella 
  • Ham
  • Marinated artichokes
  • Kalamated olives in brine
  • Shredded parmesan

Egg wash

  • 1 egg
  • 1 tablespoon of milk


  • Mixed salad leaves
  • Pecorino cheese
  • Capers in brine
  • Olive oil 
  • Lemon


This dough is a very easy & simple version of pizza dough. This recipe is enough for two large pizza pies. It can be made a few hours ahead provided it is covered with a cloth to prevent the dough from getting a hard crust.

Place flour, yeast, thyme & salt in a bowl and mix lightly to incorporate yeast & thyme through flour.
Add 1/2 cup warm water & olive oil.

Mix together to form a wet dough ( adding more water or flour if needed).
Turn the dough on a floured surface and knead until smooth and elastic. This should take around five minutes.
Place the dough into a bowl that has been greased with a tiny bit of olive oil. Place a tea towel over the top and leave in a warm place for around an hour.

Preheat oven to 220C-240C.

Mix egg and milk together, for egg wash.

After dough has risen, punch down and knead again on a floured surface. Cut dough in half and roll out into a circle. Lightly oil an oven proof dish and line with the dough allowing for it to hang over the sides to form the top of the pie. Fill the pie with torn up buffalo mozzarella, artichokes, olives, ham & shredded parmesan. Fold over the excess dough to form the top of the pie. Lightly brush with egg wash and season the dough with salt & pepper.

Alternatively if you want a more traditonal pizza pie 'calzone' you can place the dough onto a pizza tray and fill half with your desired fillings, fold over the dough into a crescent moon shape and pinch dough together at the sides. Brush with egg wash.

Place in oven for around ten minutes or until golden brown.

For the salad we use the "Coolibah italian salad mix' with chunky shaved pecorino & capers. Dress with olive oil and lemon juice.

Serves 2.


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