Pizza napolitana

Yield: 4 servings

Measure Ingredient
250 grams Strong flour
1 teaspoon Salt
2 teaspoons Caster sugar
5 grams Butter
150 millilitres Water
10 grams Fresh yeast
1 tablespoon Olive oil
1 medium Onion; chopped
1 tablespoon Tomato paste
3 \N Cloves garlic; crushed
1 \N 250 gram can chopped tomatoes in juice
2 \N Plum tomatoes roughly chopped
1 large Pinch of sugar
1 \N Sprig Rosemary
1 small Bayleaf
\N \N Salt and freshly ground black pepper
1 teaspoon Dried oregano
\N \N Olive oil; to brush
60 grams Button or small cup mushrooms; sliced finely
120 grams Mozzarella cheese; frozen then
\N \N ; coarsely grated
12 \N Black olives; halved and stoned

Prepare the dough, soft the flour, salt and sugar into a bowl, rub in the butter. Warm the water to blood heat, add the yeast and stir to disperse.

Add this to the dry ingredients. Mix to a smooth, elastic dough, cover and allow to rise in a warm place until doubled in size.

Meanwhile prepare the topping: Heat the oil in a saucepan. Add the onion, cover and cook over a low heat until soft and translucent. Add the tomato paste and garlic. Cook for 1 minute. Stir in the tinned tomatoes with their juice, fresh tomatoes, sugar, Rosemary and bayleaf. Season lightly and simmer uncovered until thick and pulpy. Remove from the heat and sieve.

Season to taste and leave to cool.

Preheat the oven to 220C/425F/gas 7. Knock back the dough, leave to rest for 2 minutes. Lightly flour a baking tray.

Shape the dough to a 1cm thick circle and place on the prepared tray. Brush liberally with olive oil, spread with the tomato mixture to 1cm from the outer edge of the dough. Sprinkle this with the oregano and cover with the mushrooms, then the mozzarella. Finally, decorate with the olives. Bake in the oven for 20-25 minutes until the edge dough is golden and crisp.

If using fresh basil in place of dried oregano scatter 1 tablespoon of shredded fresh basil on as the pizza comes out of the oven.

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Carlton Food Network

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