Name: Pizza
Yield: Makes 3 Pizzas
Ingredients: 50 g (1¾ oz) very thinly sliced pancetta; 1 teaspoon runny honey; 100 g (3½ oz) roasted or fried red peppers (capsicums), cut into chunks (bought from a delicatessen); 500 g (4 cups) plain (all-purpose) flour; ham, artichoke and mascarpone topping; 125 g (4½ oz) pizza mozzarella (well drained, if in liquid, and patted dry), roughly chopped; 1 ripe avocado; 2 small sprigs fresh rosemary; 125 g (4½ oz) pizza mozzarella (well drained, if in liquid, and patted dry), coarsely chopped; 5 teaspoons mascarpone cheese; 80 g (2¾ oz) artichokes in oil, drained, or fresh artichokes (grilled, then marinated in olive oil), thinly sliced; 2 thin slices ham, torn into pieces; juice of half a small lemon; tabasco sauce or chilli oil; 10 black olives; 20 g (¾ oz) rocket (arugula), any tough stalks removed; a little olive oil; 2 teaspoons salt; 400 g (14 oz) tin tomatoes, roughly puréed; olive oil, to drizzle; 25 g (1 oz) fresh yeast

Preparation info

Makes
3
Pizzas

Difficulty
Medium

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

This is the method my friend Julia uses to make her pizza and I love the puffy texture it achieves. If you prefer a very thin crust pizza, leave the dough to rise in the bowl for the full time and not once it is shaped for baking. As soon as you have shaped it in its tray, scatter on the toppings and bake it immediately in the hottest oven possible. These pizzas will each serve from three to six people. Or you could make all the dough, then make one pizza and freeze the res