LONG PIZZAS WITH ASSORTED TOPPINGS
DOUGH
500ml (2 cups) flour
10ml (2 tsp) sugar
10g (1 sachet) instant yeast
10ml (2 tsp) coarse salt
30ml (2 tbs) olive oil
250ml (1 cup) warm water
Mix dry ingredients together. Stir the olive oil and warm water together. Then fold the
wet ingredients into the dry mixture and knead well to make a dough. Place in an
oiled bowl and cover with plastic wrap. Leave to rise for about an hour in a warm
place.
TOPPINGS
olive tapenade or sun-dried tomato paste
mushrooms, sliced and fried
zucchini, sliced in ribbons
roasted eggplant
soft mozzarella balls, sliced
fresh rosemary, thyme or basil
coarse salt
black pepper
Preheat oven to 180°C.
Divide dough in half. Roll out very thinly into 2 long rectangles. Spread with either the
tapenade or tomato paste. Then top with a selection of vegetables. Scatter with
mozzarella slices. Sprinkle with fresh herbs. Season well with salt and pepper
Bake on the oven’s middle rack for about 15 minutes or until bubbling and golden.
Slide off the baking tray and place directly on the oven rack for about 5 minutes.
CHEF’S TIP: I love topping these pizzas with whatever takes my fancy that day. I
sometimes add some caramelized onions and a few drops of pesto for a delicious
change.
Serves 4-6
© sharon glass 2012