10 oz (300 g) pizza dough
handful flour to work the dough
3 1/2 oz (100 g) tomato puree
5 oz (150 g) spring onion, cut into rings
3 1/2 oz (100 g) blue veined cheese
2 tbsp pumpkin seeds, chopped
3 1/2 oz (100 g) tomatoes, sliced
3 1/2 oz (100 g) smoked eel fillet sliced
1 tbsp capers
1 red onion, cut into rings
3 1/2 oz (100 g) tinned sardines
1/4 bunch basil, cut into strips
3 1/2 oz (100 g) black olives, sliced
1/2 oz (10 g) anchovy fillet
3 1/2 oz (100 g) tinned artichokes, sliced
2 oz (50 g) tinned tuna
3 oz (80 g) mozzarella Italian herbs
handful flour to work the dough
3 1/2 oz (100 g) tomato puree
5 oz (150 g) spring onion, cut into rings
3 1/2 oz (100 g) blue veined cheese
2 tbsp pumpkin seeds, chopped
3 1/2 oz (100 g) tomatoes, sliced
3 1/2 oz (100 g) smoked eel fillet sliced
1 tbsp capers
1 red onion, cut into rings
3 1/2 oz (100 g) tinned sardines
1/4 bunch basil, cut into strips
3 1/2 oz (100 g) black olives, sliced
1/2 oz (10 g) anchovy fillet
3 1/2 oz (100 g) tinned artichokes, sliced
2 oz (50 g) tinned tuna
3 oz (80 g) mozzarella Italian herbs
method
1. Sprinkle a generous helping of flour over your work surface. Then roll out the pizza dough. Using a small round cutter, cut out five small pizzas of about 4 inches in diameter.
2. Spread the tomato puree on the pizzas. Put the blue veined cheese on the first pizza and sprinkle with the spring onion rings and chopped pumpkin seeds.
3. Cover the surface of pizza number two with the tomato slices, eel fillets and drained capers. Put the onion rings, sardines and basil on top of the third pizza.
4. Cover the fourth pizza with the olive slices and anchovies. On pizza number five put the artichokes, tuna and mozzarella. Finally, sprinkle the herbs over all the pizzas and transfer in the centre of the oven for 15 minutes.
2. Spread the tomato puree on the pizzas. Put the blue veined cheese on the first pizza and sprinkle with the spring onion rings and chopped pumpkin seeds.
3. Cover the surface of pizza number two with the tomato slices, eel fillets and drained capers. Put the onion rings, sardines and basil on top of the third pizza.
4. Cover the fourth pizza with the olive slices and anchovies. On pizza number five put the artichokes, tuna and mozzarella. Finally, sprinkle the herbs over all the pizzas and transfer in the centre of the oven for 15 minutes.
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