2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
1 teaspoon dried oregano
pinch red pepper flakes
Kosher salt
2 six-inch sprigs fresh basil with leaves attached
1 medium yellow onion, peeled and split in half
1 teaspoon sugar
Procedures
Process tomatoes and their juice
through food mill, pulse in food processor until pureed, or puree with
hand blender. Puree should not be completely smooth, but should have no
chunks larger than 1/16 of an inch. Set tomatoes aside.
Combine butter and oil in medium
saucepan and heat over medium-low heat until butter is melted. Add
garlic, oregano, pepper flakes, and large pinch salt and cook, stirring
frequently, until fragrant but not browned, about 3 minutes. Add
tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer,
reduce heat to lowest setting (bubbles should barely be breaking the
surface), and cook, stirring occasionally, until reduced by 1/2, about 1
hour. Season to taste with salt. Allow to cool and store in covered
container in the refrigerator for up to 2 weeks.
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.
