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Spicy Pizza


-450 g. plain flour
- 2 level tsp. salt
- 15g fresh or 2 tsp. dried yeast
- 1\2 pint water
- 1\2 tsp. sugar
- 2 tbsp oil
For the filling
- 1 tbsp oil
- 450g. mozzarella cheese, grated
- 2 cups pizza sauce (follow recipe) or 450g. tomato sauce
- freshly milled pepper
- 1tbsp oregano
For the topping
- sliced salami
- black olives
- bell pepper, sliced
- fried onions
- sliced mushrooms
- 4-6 whole red chilies, crushed  < if you like spicy >
Pizza Sauce:
- 900 g. can crushed or 1kg. fresh tomatoes, chopped
- 3 tbsp. olive oil
- 1/2 cup water
- salt and pepper to taste

1. Mix the flour and salt into the a mixing bowl. Blend the fresh yeast with the warm water and add to the dry ingredients with the oil. If using dried yeast, dissolve the sugar in the warm water and sprinkle in the dried yeast. Leave to stand in a warm place for about 10 minutes until frothy, then add to the flour as above. Mix to a rough dough in the basin. Turn the dough out on to a clean working surface and knead for about 5 minutes or until the dough is firm and elastic. shape into a ball, place in basin and leave in a warm place until doubled in bulk.
2. Turn  the risen dough out on to a floured working surface and press firmly with the knuckles to knock out the air. Divide the dough into four pieces. Shape each one into a ball and roll out each to an 8- inch (20 cm) circle. Place each circle of dough on to a greased baking sheet. Brush the dough with olive oil and cover with a layer of tomato sauce and  grated cheese Season with pepper and sprinkle with oregano. Decorate each one with the topping of your choice. Use salami, cooked minced meat, black olives, sliced bell pepper, fried onions and  mushrooms. Set the prepared pizza aside in a warm place for about 15-20 minutes before baking.
3. Bake the pizza in a preheated hot oven (425 F., 220C., gas mark 7) for 15 to 20 minutes. Cut in wedges and serve warm.
Pizza Sauce:

In a large saucepan bring tomatoes oil and water ( if using fresh tomatoes) to a simmer. Simmer, uncovered for 20 minutes, stirring occasionally and mashing the fresh tomatoes with the back of a wooden spoon, Simmer until sauce is reduces to about 2 1/2 cups. Season sauce with salt and pepper. Cool to room temperature. (Sauce can be frozen for 2 weeks.)
Makes about 2 1/2 cups.