Mozzarella and Tomato Pizza

This is a crisp-based pizza holding a filling of herb-flavoured tomatoes, with a topping of sliced black olives, peppers, and golden, melting mozzarella cheese – yum! To save time, prepare the filling whilst the dough is rising.

Preparation & baking time: 55 minutes - 1 hour

Dough resting time: 30 minutes

Makes: one 25 cm (10-inch) pizza

Base:

• 3 teaspoons fresh yeast or 1½ teaspoons dried yeast
• ½ teaspoon sugar
• ½ cup lukewarm water
• 1½ cups plain bread flour
• ¼ teaspoon salt
• 2 tablespoons olive oil

Filling:

• 2 teaspoons olive oil
• ¼ teaspoon yellow asafetida powder
• one 400 g (14-ounce) can whole Italian tomatoes, chopped and undrained, or 1½ cups fresh tomato puree 1 tablespoon tomato paste (concentrate)
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 teaspoon sugar
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper

Topping:

• 125g (4½ ounces) grated or sliced fresh mozzarella cheese
• 2 tablespoons grated Parmesan cheese (kosher Grana Padano is veg-friendly)
• 1 cup thin strips of eggplant, deep-fried until dark golden-brown, then salted
• 1 small red pepper,
• diced 60g (2 ounces) black olives, pitted and halved (Kalamata are great)

Cream the yeast with the sugar in a bowl, add lukewarm water, and let it stand for 10 minutes or until bubbles appear on the surface.

Sift the flour and salt into a bowl, make a well in the centre, and add the oil and yeast mixture. Mix to a firm dough. Turn out the dough onto a floured surface.

Knead the dough for 10 minutes or until the dough is smooth and elastic. Place it in a lightly oiled bowl, cover, and leave in a warm place for 30 minutes or until the dough has doubled in size.

Knock the dough down with your fist and knead into a small ball. Flatten out the dough with a rolling pin and roll it into a circular sheet of pastry that will just fit in a 25 cm (10-inch) pizza pan. Place the dough carefully in the pan.

Prepare your filling: heat the olive oil in a large frying pan over moderate heat. When hot, add the asafetida and saute momentarily. Add the undrained canned tomatoes or tomato puree, tomato paste, oregano, basil, sugar, salt, and pepper. Bring the sauce to a boil; then reduce the heat and, stirring occasionally, simmer uncovered for 10 - 15 minutes or until the sauce is thick and smooth. Allow the filling to cool somewhat.

Spread the cooled filling over the pizza base, leaving a little border uncovered. Combine half the grated mozzarella cheese with the Parmesan and sprinkle it over the tomato filling. Top with the eggplant strips, chopped peppers, and olives. Sprinkle on the remaining cheese.

Bake in a pre-heated hot oven 220°C/430°F for 15 - 20 minutes or until the crust is golden brown. Serve hot.