Tuesday, January 30, 2007

Mortadella Pizza

Mortadella Pizza

Pizza crust
Tomato sauce

Mortadella (sliced in small and thin triangles)
Black seedless olives (sliced)
Button Mushrooms (sliced thinly)
1 white onion (sliced into cubes)
1 red bell pepper (sliced in small and thin triangles)
1 cup Mozzarella or flamingo cheese (grated)

Tomato sauce:
1 white onion (finely chopped)
4 Fresh tomatoes (diced)
Herbs (thyme and basil)
6 T. tomato sauce
1 T. tomato paste
½ cup water
3 T. olive oil

To prepare sauce:
In a hot pan, add oil and soften onion. Add herbs, stirring occasionally, add fresh tomatoes, tomato sauce and paste. Add water and simmer for about 5 minutes or until water has evaporated and sauce becomes thick.
Pizza crust:
1 tsp. active dry yeast
1/2 tsp. of sugar
2/3 cup warm water
250 g. plain flour
1/2 tsp. salt
4 Tablespoons olive oil
To prepare crust
1. Preheat oven to 190 degrees C (375 degrees F or gas mark 5).
2. In a small bowl, place yeast, sugar and water and mix to dissolve. Set aside in a warm place for 5 minutes or until mixture is foamy.
3. Place flour and salt in mixing bowl and combine. Slowly pour in yeast mixture and oil and process to make a rough dough. Turn dough onto a lightly floured surface and knead for 5 minutes or until soft and shiny. Add more flour if necessary. Flatten the dough using a rolling pin and form a flat circle and place on a greased baking tray. For thin crust, divide the dough into two and make to crusts. Let the dough rest for 15-20 minutes
4. Bake for 5 – 10 minutes until crust becomes light brown.To prepare pizza:Spread half of the grated cheese over the crust, then spread the tomato sauce over the cheese, add the rest of the toppings spreading the remaining cheese lastly. Bake for 5-10 minutes or until crust becomes golden brown and cheese is melted.
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