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Olive Anchovy Topped Pizza Napoletana

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<p><a href="http://www.flickr.com/photos/avlxyz/3822670946/">http://www.flickr.com/photos/avlxyz/3822670946/</a></p>
Ingredients
  All purpose flour 1 Pound (Strong Plain Variety)
  Salt 1 Teaspoon
  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
  Salt To Taste
  Freshly ground black pepper To Taste
  Olive oil 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

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