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Print this Recipe    Pizza 19

Pizza Dough

1kg plain flour
2 teaspoons sugar
1 teaspoon salt
2 sachets of packet yeast, 8g each
90 ml grassy green olive oil

Warm the flour in the microwave on HIGH for 2 minutes. Remove and
sprinkle in the sugar, salt and the yeast. Make a well in the centre
and add the oil and enough warm water to form a smooth, spongy
dough. Knead for 10 minutes, smear some oil over the top and leave
to rise in a warm spot, covering with a damp cloth, for 2 hours.
Knead for five more minutes and use. When ready to use cut off
enough dough and roll out on a floured surface. Brush olive oil
around the edges of the pizza dough for a crunchy crust. Add tomato
base and your favourite topping (for example, lightly grilled
eggplant and mozzarella cheese), place on the prepared terracotta
tile and cook at 220 C for 10-15 minutes. You might also like to
sprinkle topping over the cooked pizza (see below).


Tomato Base

1 large onion, peeled and chopped
4 cloves garlic, peeled
1 small red capsicum, cored and chopped
6 anchovy fillets
2 cups strong olive oil
1 tablespoon brown sugar
2 tablespoons tomato paste
oregano, fresh or dried
cracked black pepper
1 1/2 kg blended egg tomatoes

Blend together the onions, garlic and capsicum. In a large frying
pan, dissolve the anchovies in the olive oil over a medium heat
for about 2 minutes, stirring constantly. Add the blended ingredients
and the brown sugar and cook for a further 10 minutes, stirring
constantly. Stir in the tomato paste. Cook for 5 minutes then add
the oregano, pepper and tomatoes. Continue cooking until it becomes
thick, but not dry.



Topping

1 red onion, finely diced
1 red chilli, finely diced
1 clove garlic, crushed
parsley, finely chopped

Mix the ingredients together and scatter sparingly over the cooked
pizza.


Notes: Soak an unglazed terracotta tile in cold water for a couple
of hours and dry it in the oven for 30 minutes at 150 C. When you
put your pizza in the oven just place it on the tile to cook.

To freeze leftover dough, place in a large plastic bag, expel air
from bag and tie at top leaving room for the dough to expand slightly
and place in the freezer. To use, defrost at room temperature,
re-knead and use quickly.

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