Pizza Napoletana


Ingredients

Pizza Dough, 3 cups (450g) plain flour (pizza or 00 is ideal), 2 teaspoon (7g/1 sachet) dried yeast, 1 1/2 teaspoon salt, ½ teaspoon sugar, 1 1/4 cups (310mls) lukewarm water, 1 tablespoon olive oil, 400g can Val Verde San Marzano D.O.P Peeled Tomatoes, sea salt and freshly ground black pepper, 200g buffalo mozzarella, sliced (or traditional mozzarella), basil leaves, to garnish

Method

Place the flour, yeast, salt and sugar in a large bowl and mix well. Make a well in the centre and add the warm water and olive oil. Stir until combined and then use your hands to bring dough together in the bowl. Turn the dough onto a lightly floured surface and knead for 3-5 minutes or until the dough is smooth and elastic. Spray a large clean bowl with olive oil spray. Place the dough in the bowl and cover with plastic wrap and a dry tea towel and place in a warm draught free place until dough has risen and double in size; approx. 1 hour. Divide the dough into three portions. Roll out one portion of dough on a lightly flour surface to fit a 28cm greased pizza tray. Transfer to the tray and repeat with remaining portions of dough.

Using a stab blender; process tomatoes, juice and all, until smooth. Season heavily with salt and pepper. Spread sauce evenly over the prepared bases. Top with slices of buffalo mozzarella.

Bake pizzas at 230°C (210°C fan forced) for 20 minutes or until golden and the pizza slips easily off the tray. Garnish with basil leaves. Serve.

Tomato, Chilli and Pancetta Pizzettas


Ingredients

2 x 400g cans Val Verde Peeled Tomatoes, 2 cloves garlic, crushed, extra virgin olive oil, as required, 8 small pizza bases or pita breads, 250g grated mozzarella cheese, 1-2 red chillies, sliced or chilli flakes, for sprinkling, 12 slices pancetta, 24 anchovies, 100g rocket

Method

Drain Val Verde Peeled Tomatoes, reserving juice, and cut each into four fillets. Combine juice, garlic and 2 tablespoons oil and spread over pizza bases. Top with mozzarella, pancetta, tomato fillets, anchovies and chilli. Bake at 220°C for 10-15 minutes until cooked and golden. Dress rocket with a little olive oil and serve on top of each hot pizzetta.