Thin crust with olives, anchovies, roasred peppers and mozzarellla
In a large bowl. sprinkle yeast into warm water add honey, olive oil and sugar add to the flour seasoned with salt, mix well and work the dough vigorously into a smooth ball always rotating the bowl in a circular motion with the other hand. Do this for about 10 minutes. The finished dough will be elastic, and sticky. Leave covered to to rise at room temperature for 1 -2 hours.
When ready to use preheat oven to 240'c and place a pizza stone on the top rack of the oven. Make sure the oven has been going for at least an hour before you start.
Cut a small handfull of dough and flatten with hands and then roll out with a rolling pin until thin. Place on a baking paper sheet on top of a tray.
Spread base with tomato pasata and place anchovies, olives and capsicums not overcrowding or overlapping. and sprinkle with mozzarella cheese, drizzle with a little olive oil.
Slide the pizza holding the baking paper to slide off the tray onto the pizza stone.
Bake for 5 - 8 minutes until nicely browned on the edges and underneath should be crispy.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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