Artichoke & Salami Pizza
Preparation: 1 hour
- 225g Strong White Bread Flour
- 1 tsp Easy-blend Dried Yeast
- 1⁄2 tsp coarse Sea Salt
- 1 tbsp Olive Oil
- 2 tsp Extra Virgin Olive Oil
- 150ml Passata
- 1 garlic Clove, chopped, finely
- 15g fresh Basil Leaves, a few reserved to garnish and the rest torn
- 1⁄2 × 390g can Artichoke Hearts, drained and halved
- 115g Button Mushrooms, sliced
- 25g Italian Salami with Peppercorns, slices halved
- 125g Buffalo Mozzarella, sliced thinly
- 1⁄2 small Red Onion, sliced thinly
- 12 Black Olives
- 15g Parmesan Cheese, shavings, to garnish
- Combine the flour, yeast and salt in a bowl.
- Make a well in the centre and pour in the oil and 150ml of warm water.
- Mix to combine and then tip out on to a work surface and knead for 10 minutes until the dough is smooth.
- Place in an oiled polythene bag, in a warm place, for about 15 minutes.
- Preheat the oven to 220°C/Gas Mark 7.
- Grease a baking tray.
- Either roll out the dough on a lightly floured work surface or shape with your hands into a 30 cm round.
- Place on the baking tray and brush lightly with 1 teaspoon of the oil.
- Smooth the passata evenly over the surface and scatter with the garlic and basil. Top with the remaining ingredients.
- Cover loosely with an oiled polythene bag and leave in a warm place for 15 minutes to enable the dough to puff up slightly.
- Remove the bag and drizzle the remaining teaspoon of oil over the pizza.
- Bake in the centre of the oven for 15–20 minutes. Check after 15 minutes and dab off any liquid that has come out of the mushrooms with a little kitchen towel.
- Return to the oven for a further 5 minutes, if you like a crisp pizza.
- Serve garnished with the Parmesan shavings and reserved basil sprigs.
This recipe is from Traditional Favourites published by Simon & Schuster in 2012 ISBN 978-1-47110-178-6 priced £12.99
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