ITALIAN PIZZA

A crisp base holds a topping of herb-flavoured tomatoes and golden, melting cheese The pizza can be prepared and frozen in its unbaked form. Put, frozen, into a hot oven; allow about an extra 10 minutes ' cooking time.

YOU WILL NEED:

• 15g ( 2 oz ) compressed yeast

• ½ teaspoon sugar

•  ½ cup lukewarm water

•  1½ cups plain flour pinch of salt

•  2 tablespoons oil 

FILLING

•  2 teaspoons oil 

• 1 onion

• 1 clove garlic

• 400g can whole tomatoes

• 1 tablespoon tomato paste

•  ½ teaspoon oregano

•  ½ teaspoon basil

•  1 teaspoon sugar salt, pepper

TOPPING

• 125g ( 40z ) mozzarella cheese

• 2 tablespoons grated parmesan cheese

• 60g can anchovy fillets

• 60g ( 20z ) black olives

• 3 mushrooms

• 1 small pepper

ITALIAN PIZZA

Cream yeast with sugar, add lukewarm water, and let stand for 10 minutes or until bubbles appear on the surface. Sift flour and salt in a bowl, make well in the center, and add oil and yeast mixture. Mix to a firm dough by hand.

Turn dough onto a floured surface, and knead for 10 minutes or until dough is smooth and elastic. Place in a lightly oiled bowl, cover, and stand in a warm place for 30 minutes or until the dough has doubled in bulk.

Knock the dough down, and knead it into a smooth ball. 

Flat ten dough into a circle about 2.5cm ( 1in ) thick. Roll out from center to edge to fit 25cm ( 10in ) pizza pan.

FILLING

Heat oil in a pan, add peeled and finely chopped onion. Cook until onion is transparent. Add crushed garlic, stir for 1 minute, and add undrained mashed tomatoes and the remaining ingredients. Bring sauce to boil, reduce heat, simmer uncovered, stir ring occasionally, 10 to 15 minutes or until sauce is thick and smooth; cool. Spread cooled filling over the base of the pizza 

Combine the grated mozzarella cheese and parmesan cheese, and sprinkle half over the pizza. Top with well-drained anchovy fillets, chopped pepper, and finely sliced mushrooms. Sprinkle with halved olives and remaining cheese. Bake in a hot oven for 15 to 20 minutes or until the crust is golden brown.

Serves 4 to 6

Also Read: ITALIAN POLENTA