Sicilian Style Pizza
Sicilian Style Pizza with Tomatoes and Olives
Dough
450g strong bread flour
1 tsp salt
50ml olive oil
7g yeast
300ml lukewarm water
Method
Mix the flour, salt and yeast in a bowl. Make a well and add the oil and water. Mix to a dough then turn onto a floured surface and knead for 10 minutes.
Place in a lightly oiled bowl, cover with clingfilm or a tea towel and allow to prove for an hour at room temperature. Knock back the dough and press into a lightly oiled baking tray.
Tomato Sauce
1 onion, finely chopped
2 cloves garlic, minced
2 tbsp oil
400ml passata
Salt and pepper to taste
Method
Cook the onion and garlic in the oil until soft and golden.
Add the passata and cook gently for 30 minutes. Season with salt and pepper.
Topping
2 balls mozzarella sliced
4 ripe tomatoes or a punnet of cherry tomatoes
1 tablespoon olive oil
Pinch of salt
Handful ripped basil leaves
12 olives, stoned and sliced
Method
Spread the sliced cheese all over the dough. Spread over with sauce (you’ll not need all the sauce but keep for pasta etc for a week in the fridge or freeze).
Slice the tomatoes and arrange over the sauce. Drizzle with oil and season with salt.
Bake in a 200 degree, preheated oven for about 30 minutes. Remove from oven and scatter over the olives and basil.
Slice into squares and serve.
