Traditionally, this pizza has a double layer of dough to make it robust and filling. Alternatively, it can be made as a single pizza
425 g (14 oz) 3 1/2 cups plain (all-purpose) flour
1/2 tsp salt
1 sachet easy-blend yeast
2 tbsp olive oil
about 275 ml (9 fl oz) generous 1 cup warm water
1/2 tsp salt
1 sachet easy-blend yeast
2 tbsp olive oil
about 275 ml (9 fl oz) generous 1 cup warm water
FILLING
2 tbsp olive oil
2 garlic cloves, crushed
1 red (bell) pepper, cored, deseeded and sliced
1 yellow (bell) pepper, cored, deseeded and sliced
125 g (4 oz) Ricotta
175 g (6 oz) jar sun-dried tomatoes, drained
3 hard-boiled (hard-cooked) eggs, sliced thinly
1 tbsp chopped fresh mixed herbs
125 g (4 oz) salami, cut into strips
150 - 175 g (5 - 6 oz) Mozzarella, grated
a little milk, to glaze
salt and pepper
2 garlic cloves, crushed
1 red (bell) pepper, cored, deseeded and sliced
1 yellow (bell) pepper, cored, deseeded and sliced
125 g (4 oz) Ricotta
175 g (6 oz) jar sun-dried tomatoes, drained
3 hard-boiled (hard-cooked) eggs, sliced thinly
1 tbsp chopped fresh mixed herbs
125 g (4 oz) salami, cut into strips
150 - 175 g (5 - 6 oz) Mozzarella, grated
a little milk, to glaze
salt and pepper
method
1. Sift the flour and salt into a bowl and mix in the easy-blend yeast. Add the olive oil and enough warm water to mix to a smooth pliable dough. Knead for 10 - 15 minutes by hand, or process for 5 minutes in a mixer.
2. Shape the dough into a ball, place in a lightly oiled polythene bag and put in a warm place for 1 - 1 1/2 hours or until doubled in size.
3. For the filling: heat the oil in a frying pan (skillet) and fry the garlic and (bell) peppers slowly in the oil until soft.
4. Knock back the dough and roll out half to fit the base of a 30 x 25 cm/12 x 10 inch oiled roasting tin.
5. Season the dough and spread with the Ricotta, then cover with sun-dried tomatoes, hard-boiled eggs, herbs and the pepper mixture. Arrange the salami strips on top and sprinkle with the grated cheese.
6. Roll out the remaining dough and place over the filling, sealing the edges well, or use to make a second pizza. Leave to rise for 1 hour in a warm place. An uncovered pizza will only take about 30-40 minutes to rise.
7. Prick the double pizza with a fork about 20 times, brush the top with milk and cook in a preheated oven, 180°C/350°F/Gas Mark 4, for about 50 minutes or until lightly browned. The uncovered pizza will take only 35-40 minutes. Serve hot.
2. Shape the dough into a ball, place in a lightly oiled polythene bag and put in a warm place for 1 - 1 1/2 hours or until doubled in size.
3. For the filling: heat the oil in a frying pan (skillet) and fry the garlic and (bell) peppers slowly in the oil until soft.
4. Knock back the dough and roll out half to fit the base of a 30 x 25 cm/12 x 10 inch oiled roasting tin.
5. Season the dough and spread with the Ricotta, then cover with sun-dried tomatoes, hard-boiled eggs, herbs and the pepper mixture. Arrange the salami strips on top and sprinkle with the grated cheese.
6. Roll out the remaining dough and place over the filling, sealing the edges well, or use to make a second pizza. Leave to rise for 1 hour in a warm place. An uncovered pizza will only take about 30-40 minutes to rise.
7. Prick the double pizza with a fork about 20 times, brush the top with milk and cook in a preheated oven, 180°C/350°F/Gas Mark 4, for about 50 minutes or until lightly browned. The uncovered pizza will take only 35-40 minutes. Serve hot.
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