PIZA MARGHERITA

 

For the dough:

500 g plain flour

1 sachet dry yeast

½ tsp salt

1 tsp sugar

200 ml warm water. you might need more

1 tbsp oregano

 

For the top:

2 tbsp olive oil and a little more

1 onion, peeled and sliced

300 ml thick tomato juice

4 small balls of mozzarella, finely sliced

8 anchovies, drained and cut into small slices

100 g grated gruyere from Crete

Freshly ground black pepper.

 

For the dough mix the flour, salt, yeast, and sugar and make a small hole in the center.  Pour in a little warm water until the flour is slightly wet.  Add the remaining water, you might not need it all, and knead until a soft dough is formed.  Place the dough on a floured surface, sprinkle with oregano and knead for 10 minutes until the dough becomes elastic. Place it in a bowl, cover with cling film and a small blanket and let it rise until doubled in bulk.

 

Divide the dough into two equal parts, shape it into balls, and place it on a large tin, lined with baking parchment.  Cover with a small blanket and let it rise once more until doubled in bulk. Then press the pieces of dough with your hands until they become oval in shape. Preheat the oven to 180 C (350 F) and bake for 20 minutes until slightly golden.

 

Meanwhile, sauté the onion for 2 minutes.  Pour in the tomato juice and simmer for 5-6 minutes. Remove the tin from the oven and spread the bread with the tomato sauce, place the mozzarella and anchovies on top and sprinkle with cheese and bake until golden brown.  Serve sliced and enjoy!