Sunday, November 11, 2007

Olive and tomato pizza

This pizza is so good, and so easy. I love the saltiness that the olives bring to the party. Goes down very, very well with a nice cold beer!

Olive and tomato pizza

Pizza Base: (makes enough for four bases)

7 grams dried yeast (1 sachet)
2 tablespoons honey
600 ml warmish water
1 kilo flour

1 - Mix the yeast and warm water together, then stir in the honey until it is dissolved. Let rest for a couple of minutes.

2 - Put the flour in a bowl, then make a well in the centre. Add the yeast mixture slowly, mixing the dough together with a fork. Turn out onto a well floured bench top, then knead the dough for five minutes, or until elastic and smooth.

3 - Put the dough back into the bowl, and cover with cling wrap. Let sit for an hour or so in a warm, draft-free place, until the dough has doubled in size.

4 - Grab the dough, and divide into four balls. Roll out each ball of dough to fit your very lightly oiled pizza tray. It's now ready for the toppings.

Pizza Sauce: (for two pizzas)

1 onion, finely chopped
2 cloves garlic, crushed
2 tablespoons olive oil
800 gram tin crushed tomatoes
1 pinch dried oregano

1 - Heat the oil in a saucepan over a medium heat, then add the onion. Cook until golden and tender, then add the garlic. Cook for another minute more.

2 - Add the tomatoes and oregano. Bring to the boil, then let simmer for 10 - 15 minutes, or until the sauce is lovely and thick. Set aside to cool.

Topping: (for two pizzas)

Pizza dough, as above
Pizza sauce, as above
200 grams tasty cheese or mozzarella, grated
100 grams pitted kalamata olives

1 - Heat the oven to 220 C. Place the rolled out dough on a well oiled tray. Set aside.

2 - Spread some sauce onto each pizza piece. Scatter over the cheese and olives, then bake at 220 C for 10 minutes (give or take depending upon your oven), or until cheese is golden and bubbling, and base is cooked through. Cut each pizza into six slices, and serve.

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