Thin crust with olives, anchovies, roasred peppers and mozzarellla


  • 1kg Baker’s flour

  • 15g salt

  • 20g sugar

  • 20ml honey

  • 30ml olive oil

  • 20g dry yeast

  • 700ml cold water

  • 100g Mozzarella

  • 2 Large capsicum roasted and sliced.

  • 20 anchovy fillets

  • 40 black olives, pitted and sliced

  • 100ml tomato pasata


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Slide the pizza holding the baking paper to slide off the tray onto the pizza stone.

  • 6.

    Bake for 5 - 8 minutes until nicely browned on the edges and underneath should be crispy.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 605kj
  • Fat Total 10g
  • Saturated Fat 2g
  • Protein 20g
  • Carbohydrate 105g
  • Sugar 7g
  • Sodium 725mg

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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Put your soul into it and it will succeed!, If you have a covered BBQ just place the stone on the BBQ and do the same thing as the oven.

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Posted by hungry girlReport
YUMMMMMMMM ... I am salt fiend so the anchovies and the olives are absolutely my thing ... hg