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| >BLACK OLIVE PIZZA CRUST WITH VARIOUS TOPPINGS |
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| Demo 3 |
225g / 8oz strong white flour
3½ g easy-blend dried yeast
approximately 125ml / 4fl oz warm water
2 tablespoons olive oil
85g / 3oz black olives, pitted and chopped
2 cloves garlic, crushed
3 plum tomatoes, sliced
1 teaspoon caster sugar
Sift the flour into a large bowl then stir in the yeast. Make a well in the centre of the flour and stir in the warm water and olive oil to make a soft, wet dough.
On a lightly floured surface, knead the dough for 10 minutes, until smooth and elastic.
Place the dough in a large, lightly oiled bowl. Cover with clingfilm and leave to prove in a warm place for about 1 hour, until doubled in size.
Preheat the oven to 230 C / 450 F/ Gas Mark 8.
When the dough has risen, knead again to ‘knock it back’ and gradually incorporate the olives and garlic.
Divide the dough in two, and roll each piece on a floured surface to a circle measuring approximately 30cm / 12 inches. Place on a lightly floured baking tray or pizza stone.
Arrange the tomato slices on top of the pizza and sprinkle over the sugar, season with salt and freshly ground black pepper and finish with a generous drizzle of extra virgin olive oil. Bake for approximately 15-20 minutes or until the pizza is crisp and the tomatoes have begun to caramelise.
To serve, place each pizza on a large plate and finish with chosen topping. |
| MAKES 2 |
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