Instructions: Mix the Cootamundra bread mix with the yeast and add the water at 30 C. Mix in a spiral arm mixer for 2 minutes on slow and then 7 - 9 minutes on fast or for 10 minutes in a slow cake mixer. Rest for 20 minutes. Proofing time is 45 minutes at 29 to 31 C. Spread out onto a floured pizza tray and push finger-tips to dimple the pizza base. Set aside at proofing temperature while topping is prepared. Marinate the sliced oyster blade steak in the wattle and red wine sauce while the pizza base is being prepared.

Blend the bush tomato chutney with the tomato sauce. In a pan, fry the white part of the shallots reserving the green tips for garnishing. Grill the capsicums, wrap in a towel to steam and remove the skins. Slice the capsicums into strips. To assemble the pizza, spread the tomato sauce on first and scatter the onion. Place the drained meat slices and scatter the munthari, capsicum strips and the chopped green shallot tips. Bake at 220 C for 25 minutes or until meat no longer bleeds. Rest for 5 minutes before serving.

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