Pizza Napoletana

INGREDIENTS

1 pinch of salt
1 tsp dried yeast
140ml/ 5 oz warm water
180g/ 6 oz strong plain flour
1tbsp Italian extra virgin olive oil

For the Topping-
5tbsp Italian olive oil
1 onion, finely sliced
1 red pepper, finely sliced
1 green pepper, finely sliced
Salt and pepper
350g tinned chopped tomatoes
2 mozzarella balls, torn into chunks
Handful of fresh basil leaves
4tbsp Italian extra virgin olive oil
10 slices of Salame Napoli

METHOD

Mix the salt and the yeast in a bowl with the water.

In another large bowl, make a well in the centre of the flour and add the water mixture and extra virgin olive oil. Mix well with a wooden spoon until you create a doughy texture. Turn out the dough onto a clean well-floured surface and work it with your hands for approximately 3 minutes.

Place in a bowl, with a towel, leave in a warm place and allow to rest for least 30 minutes until the dough nearly doubles in size. At this stage, pre-heat the oven at 220ºC.

In the meantime, heat the olive oil in a frying pan, add in the onion and sliced peppers, season with salt and pepper and cook until softened. Place in a bowl and allow to cool.

Once the dough is ready, turn out onto a floured surface and create a round pizza shape approximately 25cm in diameter.

Place the pizza base on a baking tray that’s been brushed with oil. Using a tablespoon, spread the tomatoes on top of the dough and season with salt and pepper. Add the peppers, the basil and the mozzarella and drizzle the extra virgin olive oil on top. Cook in the middle of the oven for approx. 10-15 minutes.

Remove and place on the salame, cook for a further 5 minutes and serve immediately.