Toscana Pizza
Serves: 4
Preparation: 30 minutes 2.5 hours for resting
Cooking: 10-15 minutes
Calories/Fat per serving: 557 Cals/22g
- For the Pizza Base:
- 11/2 x 5ml sp (11/2 tsp) Dried yeast
- or 10g (1/4 oz) fresh yeast
- 175ml (7fl oz) Water, lukewarm
- 1 x 5ml sp (1 tsp) Caster sugar
- 280g (10 oz) Strong Plain White Flour
- Pinch of salt
- 11/2 x 5ml sp (11/2 tsp) Extra Virgin Olive Oil
- 2 x 15ml sp (2 tbsp) Semolina
- For the Pizza Topping:
- 3 x 15ml sp (3 tbsp) Passata
- 1 x 285g Jar Tuscan Salad Antipasto, drained
- 75g (3oz) Gruyere or Emmental, sliced
- 75g (3oz) Mozzarella for Pizza, sliced
- 1 x 50g Pack Fresh Grated Parmesan
- Salt and Freshly Ground Black Pepper
1) Place the fresh or dried yeast in a tumbler or small bowl and pour over 75ml (3fl oz) of the lukewarm water. Stir with a teaspoon to dissolve and dilute the mixture. Sprinkle in the sugar and leave in a warm place for about 10 minutes, until the mixture is frothy.
2)Put the flour and salt into a large bowl and make a well in the centre. Pour the yeast mixture into the hollow. Add the olive oil and the remaining luke warm water and mix together until you have a soft ball of dough. Transfer to a floured surface and knead for 10 minutes. You should end up with a wonderfully smooth, pliable soft dough. Put this magical ball of dough into a lightly oiled, large bowl. Cover with oiled polythene or a clean, floured cloth. Leave in a warm place to rise for 2 to 21/2 hours until it has doubled in size.
3) Preheat the oven to 240C/450F/Gas Mark 9. Lightly oil a baking sheet and sprinkle with half of the semolina. Sprinkle the work surface with the remaining semolina to prevent sticking. Turn the dough onto the surface then knead lightly to 'knock it back' or punch the air out. Roll the dough into a 30.5cm (12") round to make one large pizza, or divide the dough into four and roll each into a 12.5cm (6") round to make individual pizzas. Place the rounds onto the baking sheet and press into position with you fingertips.
4) For the topping, spread the passata over the dough, leaving a clear edge all the way round of about two fingers width, approximately 2.5cm (1"). Spread the antipasto over the tomato. Arrange the three cheeses over the pizza and sprinkle with a little seasoning. Finally, sprinkle over the parsley.
5) Cook towards the top of the oven, for 10-15 minutes for a large pizza or 5-10 minutes for 4 individual pizzas, or until the base and the edges of the pizza are well browned and crispy, and the cheese is melted and golden brown. Serve with a tomato and basil salad dressed with extra virgin olive oil and a few drops of balsamic vinegar.1 x 15ml sp (1 tbsp) Chopped Flat leaf Parsley
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