For 2 large pizzas (serves 2-4)
25o gm bread flour
8 gm dried yeast, mixed with a pinch of sugar and a little tepid water and left for 15 minutes in a warm place
2 tablespoons olive oil
1 teaspoon salt
2 onions, sliced and sautéed in olive until soft but not brown
1 clove garlic, finely chopped
6 tablespoons chopped, skinned tomatoes or passata (I used preserved tomatoes from our garden last summer but you can use tinned or fresh)
100 gm grated cheese (I used Cantal, but any hard cheese would work)
12 black olives
a sprig of thyme
a bunch of fresh basil leaves torn into small pieces
To make the bread base: Mix the flour, yeast mixture, salt and olive oil in a bowl and knead for 5 minutes. Leave it to rise in a warm place for at least an hour. Divide the risen dough into two and roll out into 2 large circles. Place the bases on oiled baking trays.
Spread the onion slices, garlic, thyme and tomato over the dough, sprinkle the grate cheese over the top and decorate with the olives. Brush the edges of the dough with a little olive oil. Bake in a hot oven (180 – 200 C) for 20 minutes. Sprinkle the basil leaves over the pizzas and serve with a green salad and a glass of red wine.
While we were making pizzas it was easy to make some bread as well.
For two loaves:
750 gm bread flour
16 gm dried yeast, mixed with a pinch of sugar and a little tepid water and left for 15 minutes in a warm place
2 sprigs of rosemary, one with leaves finely chopped
Make the bread dough as for the pizza above, but adding the finely chopped rosemary leaves to the flour before mixing.
When risen, divide the bread dough into two pieces and flatten out onto two baking trays. Make ‘dimples’ in the surface by pressing a finger into the dough, then sprinkle over the uncut rosemary and some more olive oil. Bake in a hot oven (180 C) for 25 minutes. Serve sliced or just torn, with salads.