Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Flour

  2. 1/2 oz 14g Bakers yeast

  3. 1 tablespoon 15ml Water - to blend yeast

  4. 1 tablespoon 15ml Olive oil - plus extra to Dampen pizza at end Salt - to taste Freshly-ground black pepper - to taste

  5. 1 Egg

  6. 1/4 cup 59ml Hot water

  7. 3 lbs 1362g / 48oz Egg-shaped tomatoes - (or two 28-oz cans), And roughly chopped

  8. 2 teaspoons 10ml Capers

  9. 1/2 Small tin anchovies in oil - drained

  10. 5 Mozzarella cheese

  11. 10 Black olive halves

  12. 1 section Oregano

  13. 1 section Garlic clove - finely sliced (small) Freshly-ground black pepper - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the flour in a bowl. Make a well in the center, add the yeast mixed to a paste with water and then the olive oil, salt, pepper and egg. Mix together and then thin paste with hot water until it resembles chewing gum and comes away from the hands. Knead for about 3 minutes until it no longer sticks to hands. Shape dough into a ball, cover with a bowl and allow to stand 30 minutes. Knead again and then pick up the dough and pull it out with the fingers, turning it around. Oil a baking sheet and preheat oven to 500 degrees. Place the dough onto the baking sheet, spreading it out to form 12-inch diameter round shape. The edge should be a little thicker than the center. Garnish with tomatoes, capers, anchovies, mozzarella cheese, black olive halves, oregano leaves, garlic and pepper. Sprinkle with oil and place into the oven for 20 minutes. Place on serving dish. This recipe yields ?? servings.


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