[dough adapted from Anthony Worrall Thompson recipe, from BBC Food website]
for the dough
1½ cup lukewarm water
1 tbs dried active yeast
4½ cup strong white flour plus some more for dusting
1 tsp salt
2 tbs olive oil
2 tsp honey
½ tsp ground black pepper
for the topping
4 tbs pesto rosso (red pesto) or other tomato sauce
3 x 150g packages of fresh mozzarella in brine (drained and sliced)
4 handfuls of black pitted olives
1 onion (sliced finely)
fresh basil leaves to garnish
100g cheddar or other cheese (grated) to sprinkle – optional
To ½ cup water add yeast and leave aside for 10 minutes. Then add olive oil and honey.
In a large mixing bowl combine flour, pepper and salt. Add yeast mixture and then slowly, little by little rest of the water. Dough have to be soft, but not too sticky. Knead for 10 minutes. Cover bowl with tea towel and let it grow for 1 hour. Knead again for a while, divide into 4 pieces. Create pizza bottoms with floured hands and place them on baking trays.
Preheat oven to 180°C (356°F).
In meantime spread pesto over pizza bottoms, top them with sliced mozzarella, olives, onions and optionally sprinkle over grated cheese.
Bake until the topping is melted and dough looks crispy.
Remove from the oven, garnish with basil leaves.
Make 4 small pizzas.
Serve with some salad, for instance “Tomato, Cucumber & Corn Salad”.