Focaccia Pizza

Impress your entire family by making pizza from scratch! Just don’t tell them how easy it is to make this dough with no kneading required.

2 teaspoon dried oregano

1½ cups wholemeal self-raising flour, plus extra for dusting

1 tablespoon caster sugar

Pinch of salt

165mL soda water

2 tablespoon olive oil, plus 1 tablespoon extra

1 baby cos lettuce, leaves torn

1 Lebanese cucumber, halved and thinly sliced

1 avocado, diced

1 bunch of basil, leaves picked

1 tablespoon white wine vinegar

½ cup tomato passata

2 garlic cloves, crushed

½ cup Kalamata olives, pitted and halved

125g fresh mozzarella ball, torn

Preheat oven to 220°C (fan-forced). Line a baking tray with baking paper.
Combine flour, sugar and salt in a large bowl. Make a well in the centre. Pour in soda water and 1 tablespoon oil. Mix with a wooden spoon until a soft, sticky dough forms. Transfer dough to the lined baking tray. Dust clean hands with flour to stop the dough sticking, then press out into a 2cm round. Sprinkle over oregano leaves. Bake for 20-25 minutes or until golden brown.
Meanwhile, combine cos lettuce, cucumber, avocado and half the basil leaves in a medium bowl. Drizzle over white wine vinegar and remaining 1 tablespoon oil. Toss to coat.
Remove focaccia from the oven. Stir tomato passata and garlic together in a small bowl. Spoon over focaccia. Top with remaining half the basil leaves, olives and mozzarella. Return to the oven and bake for 10 minutes or until cheese is melted and golden.
Remove focaccia from the oven, transfer to a chopping board and slice. Serve hot alongside salad.