Fantastic Four Seasons Pizza
|For pizza base|
|Strong plain flour||180 Gram|
|Fast-action dried yeast||1 Tablespoon (Sachet)|
|Warm water||1⁄4 Pint (150 Milliliter)|
|Olive oil||1 Tablespoon|
|Onion||1 , sliced|
|Garlic||2 Clove (10 gm), crushed|
|Chopped fresh oregano||1 Tablespoon|
|Canned chopped tomatoes||13 Ounce (400 Gram)|
|Tomato puree||1 Tablespoon|
|Black olives||1 1⁄2 Ounce (45 Gram)|
|Canned artichoke hearts||7 Ounce, drained and halved (200 Gram)|
|Parma ham slice||2 , roughly chopped|
|Salami slice||3 , chopped|
|Red pepper||1⁄2 , cored, deseeded and sliced|
|Mushrooms||100 Gram, sliced|
For the pizza base, put the flour, salt, and yeast in a large bowl and mix together well.
Make a well in the centre and pour in the warm water and oil.
Mix together gently but thoroughly.
Tip the dough out on to a lightly floured surface and knead for 5-6 minutes, or until smooth and elastic.
Return the dough to a clean, lightly oiled bowl, cover with a damp cloth, and set aside in a warm place for 30 minutes, or until doubled in size.
Knead the dough again, then roll it out to a 25cm (10m) circle and place on a baking sheet.
Preheat the oven to 220°C/425°F/Gas 7.
For the topping, heat most of the oil in a non-stick frying pan, add the onion and garlic, and fry gently for 2 minutes.
Stir in the oregano, tomatoes, and tomato puree.
Bring to the boil, reduce the heat, and simmer for 10 minutes, until thickened.
Brush the pizza base with the remaining oil, spoon over the tomato mixture, then scatter the remaining topping ingredients on top.
Bake on the floor of the oven for 15-20 minutes, or until crisp and golden.