Napoletana Pizza

My husband is a pizza-natic!  It's my least favourite food though.  I find it a bit greasy and filling--at least the commercial type.  After a lot of thought,  I decided to have a go at making a hand-tossed one, with more greens, and less grease.  I must admit, was really good!

This was my first ever attempt in making pizza from scratch--the dough was handmade, and it was really a joy to make.  I love the clay-like texture that reminded me of play-doh!

I got the recipe from the Italian TV celebrity chef, Gino D'Acampo, who happens to be one of the cutest chefs on the planet!

Here it is:

Ingredients:

• 1 pinch of salt
• 1 tsp dried yeast
• 140ml/ 5 oz warm water
• 180g/ 6 oz '00' strong plain flour
• 1tbsp Italian extra virgin olive oil

For the Topping:

• 5tbsp Italian olive oil
• 1 onion, finely sliced
• 1 yellow pepper, finely sliced
• 1 red pepper, finely sliced
• 1 green pepper, finely sliced
• Salt and pepper
• 400g tinned chopped tomatoes
• 2 mozzarella balls, torn into chunks
• Handful of fresh basil leaves
• 4tbsp Italian extra virgin olive oil
• 10 slices of Salame Napoli

1. Mix the salt and the yeast in a bowl with the water.
2. In another large bowl, make a well in the centre of the flour and add the water mixture and extra virgin olive oil. Mix well with a wooden spoon until you create a doughy texture. Turn out the dough onto a clean well-floured surface and work it with your hands for approximately 3 minutes.
3. Place in a bowl, with a towel, leave in a warm place and allow to rest for least 30 minutes until the dough nearly doubles in size. At this stage, pre-heat the oven at 220ºC.
4. In the meantime, heat the olive oil in a frying pan, add in the onion and sliced peppers, season with salt and pepper and cook until softened. Place in a bowl and allow to cool.
5. Once the dough is ready, turn out onto a floured surface and create a round pizza shape approximately 25cm in diameter.
6. Place the pizza base on a baking tray that’s been brushed with oil. Using a tablespoon, spread the tomatoes on top of the dough and season with salt and pepper. Add the peppers, the basil and the mozzarella and drizzle the extra virgin olive oil on top. Cook in the middle of the oven for approx. 10-15 minutes.
7. Remove and place on the salame, cook for a further 5 minutes and serve immediately.