Olive Anchovy Topped Pizza Napoletana
|All purpose flour||1 Pound (Strong Plain Variety)|
|Compressed yeast||1⁄2 Ounce (Fresh)|
|Warm water||1⁄2 Pint|
|Canned tomatoes||15 Ounce, drained and chopped (1 Can)|
|Garlic||1 Clove (5 gm), crushed|
|Dried mixed herbs||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Mozzarella cheese||8 Ounce, sliced|
|Stuffed green olives||3 Ounce, sliced|
|Anchovy fillets||1 Can (10 oz), drained|
|Freshly ground black pepper||To Taste|
|Olive oil||1 Tablespoon|
Sift the flour and salt into a warmed bowl and make a well in the centre.
Cream the yeast with 2 tablespoons (3 T) of the water.
Pour the yeast liquid and remaining water into the flour.
Work the dough, using one hand, until it leaves the sides of the bowl clean.
Turn onto a lightly floured surface and knead until smooth and elastic.
Shape into a ball and place in an oiled polythene (plastic) bag.
Leave in a warm place for about 1 hour or until doubled in size.
Turn onto a lightly floured surface and knead lightly for 2 minutes.
Divide the dough into 4 pieces and roll each to an 8 inch circle.
Place on greased baking sheets.
To prepare the topping, spread the tomatoes and garlic over the dough to within 1/2 inch of the edge.
Sprinkle with herbs and cover with cheese.
Arrange the olives and anchovies on top.
Season well and brush with oil.
Bake in a hot oven, 425°F, Gas Mark 7 for 25 minutes.
Pizza is best eaten hot but can also be served cold.