Salt Pepper Olive oil For the base: 330ml warm water 400g of flour 1t salt 1T dried yeast 1T olive oil For the sauce: 2 cans chopped tomatoes 1T balsamic vinegar 1T sugar 4 cloves garlic roughly chopped 1 red onion fi nely chopped 4T wild Sicilian oregano 1/4c olive oil
For the base: • Mix yeast and water in a bowl set aside until frothy. • Sift the flour and salt into another large bowl. • Make a hole in the middle of the flour and add your wet ingredients, mix with a wooden spoon. • Flour a board and your hands and knead for around 5min or until the dough is smooth and not so sticky. • Lightly oil a bowl and let your dough rise in it for half an hour, the dough should rise to about twice the size. • Divide the dough into two equal parts and roll the dough into 25cm pizza bases. For the tomato sauce: • Fry the onions until transparent. • Season then add the garlic and Sicilian oregano and cook until lightly coloured. • Add the tomatoes, balsamic, sugar and olive oil. Cook until the mixture is thick with not much liquid when stirred. Toppings: Borsotto salami, grilled artichokes and buff alo mozzarella. Prosciutto and talleggio. Rocket, artichokes, pecorino and buff alo mozzarella. Calabrese salami, chilli olives and buff alo mozzarella. To assemble: When adding toppings try to get one ingredient on the base before the sauce. Add the rest of your toppings over the sauce, cover in cheese and cook in the oven until golden brown.