Name: Pizza
Yield: 2 servings
Cuisine: Bake
Ingredients: 300.00 g flour cake or bread; 2.00 ml salt; 5.00 ml sugar; 5.00 g Superbake Instant Yeast; 15.00 ml fresh chillies 573; 175.00 ml water warm; 0.00 olive oil; 60.00 ml fresh chillies 573; 2.00 onions medium; 6.00 garlic cloves; 350.00 ml water; 6.00 tomato paste cubes; 10.00 ml dried Italian herbs; 0.00 sea salt and freshly ground black pepper

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Ingredients (14)

300.00 g	flour — cake or bread
2.00 ml	salt
5.00 ml	sugar
5.00 g	Superbake Instant Yeast
15.00 ml	fresh chillies — 573
175.00 ml	water — warm
0.00	olive oil

Tomato topping

60.00 ml	fresh chillies — 573
2.00	onions — medium
6.00	garlic — cloves
350.00 ml	water
6.00	tomato paste — cubes
10.00 ml	dried Italian herbs
0.00	sea salt and freshly ground black pepper

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Method:

Combine all the dry ingredients in a bowl. Add oil and water and mix to form a dough.

Turn out on to a well-floured work surface and knead until dough becomes smooth and elastic.

Grease a large bowl with olive oil, place dough in bowl, brush surface with olive oil, cover and leave in a warm place to rise to double its volume, about 40 minutes.

Once dough has risen to double its original volume, remove from bowl.

Knock down the dough on the floured surface.

Form the dough into 2 balls. Leave to rest under plastic for 5 minutes.

TOMATO TOPPING:
Heat the oil and sauté the onion until soft, then add the garlic and cook for 2 minutes.

Stir in the remaining ingredients and bring to the boil. Set aside.

VARIATIONS
NAPOLINA
Roll rested dough balls out, and spread the tomato topping over. Scatter basil or parsley over and add anchovies. Cover with grated mozzarella cheese. Place pizzas on preheated baking sheet and bake at 260 ºC until done, about 30 minutes.

AL FRUTTI DI MARE
Follow the instructions for Napolina pizza, but omit mozzarella cheese. Top pizzas with a selection of seafood such as mussels, calamari and prawns.