for 4 person

Pizza dough

500 g	white flour
1 ½ tsp	salt
½ cube	yeast (approx. 20 g), crumbled
3 ½ dl	water
2 tbsp	olive oil

Tomato sauce

1 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, pressed
3 tbsp	tomato puree
1 tin	chopped tomatoes (approx. 400 g)
½ bunch	rosemary, finely chopped
1 pinch	sugar
½ tsp	salt

Pizza Napoli

300 g	mozzarella, torn apart
1 tin	pitted black olives (approx. 85 g)
1 tin	anchovies (approx. 30 g), rinsed, drained

To bake the pizza

some	basil leaves
a little	pepper

How it's done

Pizza dough

Mix the flour and salt in a bowl. Add the yeast, water and oil, mix with a wooden spoon. Knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Tomato sauce

Heat the oil in a pan. Sauté the onion and garlic, add the tomato puree and cook briefly. Add the tomatoes, rosemary, sugar and salt, bring to the boil. Simmer the sauce over a medium heat for approx. 20 mins., stirring occasionally, leave to cool.

Pizza Napoli

Divide the dough in half, shape into 2 balls, flatten both pieces a little, roll out into circles on a lightly floured surface, transfer each pizza base to a prepared tray. Spread the tomato sauce over both pizza bases, leaving approx. 1.5 cm free around the edges. Top with the mozzarella, olives and anchovies.

To bake the pizza

Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove from oven and sprinkle over basil and pepper. Bake the second pizza in exactly the same way.

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