I Love the chilli oil component to this pizza. If you are not a chilli fan, simply leave out the step.
To make the chilli oil , just chop a variety of chillies really fine and put them into a jar with a tight lid, top up with extra virgin
olive, this should last in the fridge for a few weeks, but bring to room
temperature to drizzle- use in curies,soups, top roast chicken and bake- any
where you would normally used fresh chillies for- they last a little longer all chopped up and all the hard work has been done for you.If you cant get your hands on mache leaves-which are little micro herbs, use some
baby basil leaves, or tear up a few basil or parsley leaves.
The pizza base in the recipe so easy, you just mix it all together, its takes a bit to prove, but if your in a hurry pop it somewhere warm and it should rise quickly for you.
recipe and styling Sydney food stylist Jane Collins
photography by Sydney photographer Omid.
Makes 4 pizzas
prep time 10 min plus 1 hr to
Cooking time 25 minutes
1 x 7g sachet yeast
1 tsp caster sugar
½-¾ cup warm water
2 Tbsp olive oil
1 tsp salt
2 ½ cups plain flour, plus extra for rolling
200g Mozzarella cheese, sliced
¼ cup olives, Kalamata
100g prosciutto, thinly sliced
macache leaves to serve.
Chilli oil to serve – optional
1 kg tomatoes (really ripe ones in season are the best for this sauce )
1/3 cup extra virgin olive oil
1 small onion, chopped finely
1 garlic clove, crushed
1 Tbsp red wine vinegar
2 sprigs thyme
1 Combine water, yeast, sugar and salt in a jug. Place flour into a large bowl and make a well in the centre. Pour in enough water to make soft dough. Knead for 4-5
minutes till smooth and elastic. Set aside for 45 mins -1 hour till dough has
doubled in size.
2 Meanwhile while the dough is proving make the tomato sauce by plunging the tomatoes into boiling water for 1-2 minutes till skin has split. Peel skin and discard the seeds. This is easiest done by cutting into quarters and slicing out the wedges of membrane and seeds, chop finely and set aside.
3 Heat a small saucepan to medium high heat and add 1 tablespoon of the olive oil, cook onions for 2 minutes, add garlic and cook for 1 minute. Add tomatoes, red wine vinegar and remaining olive oil and thyme leaves. Simmer on low heat for 10-12 minutes till reduced. Season with salt & pepper to taste.
4 Preheat oven to 220c or 200c fan forced. Lightly dust a clean work surface with flour, divide dough into 4 pieces and roll out till 5 mm thick. Place on a pizza tray with a little flour dusted over.Spread with a little tomato concasse, mozzarella,
and olives. Cook, for 10-15 minutes till golden and puffed.Top with Mache leaves and fresh prosciutto and a drizzle of chilli Olive oil.