These small pizzas make interesting ap-petizers. The dough is rolled out very thinly and cut into small squares but apart from this, Pizza Canape’s are made in the same way as ordinary pizzas. This recipe is for a basic filling, but you can vary it in any way you like as long as you do not overload the dough with filling.
2 oz. fresh yeast
½ teaspoon sugar
4 fl. oz. plus
1 tablespoon lukewarm water
8 oz. flour
1 teaspoon salt
1 teaspoon olive oil
1 tablespoon plus
1 teaspoon olive oil
1 small onion, finely chopped
1 garlic clove, crushed
14 oz. canned peeled tomatoes, finely chopped
1 tablespoon tomato puree
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
6 oz. Mozzarella cheese, thinly sliced 8 anchovy fillets, halved 20 black olives, halved and stoned
Crumble the yeast into a small mixing bowl. Add the sugar and the 1 tablespoon of water and cream the water and yeast together. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes, or until the yeast mixture is puffed up and frothy.
Sift the flour and salt into a warmed, large mixing bowl. Make a well in the centre and pour in the yeast mixture and the remaining water.
Using your fingers or a spatula, gradually draw the flour into the liquids. Continue mixing until all the flour is incorporated and the dough comes away from the sides of the bowl.
Turn the dough out on to a lightly floured board or marble slab and knead it for about 10 minutes, reflouring the surface if the dough becomes sticky. The dough should be clastic and smooth.
Rinse, thoroughly dry and lightly grease the large mixing bowl. Shape the dough into a ball and return it to the bowl.
Dust the top of the dough with a little flour and cover the bowl with a clean, damp cloth. Set the bowl aside in a warm, draught-free place for 45 minutes to 1 hour or until the dough has risen and has almost doubled in bulk.
Meanwhile, prepare the filling. In a medium-sized saucepan, heat the 1 tablespoon of oil over moderate heat. When the oil is hot, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the tomatoes with the can juice, the tomato puree, thyme, oregano, salt and pepper. Cook the sauce, stirring occasionally, for 20 to 30 minutes or until it has reduced and thickened. Remove the pan from the heat and set aside.
Preheat the oven to very hot 450 GF (Gas Mark 8,230°C). With the 1 teaspoon of olive oil, lightly grease a large baking sheet and set aside.
Turn the risen dough out of the bowl on to a floured surface and knead it for 3 minutes. With a lightly floured rolling pin, roll out the dough to a rectangle about J-inch thick. Carefully place the dough on the prepared baking sheet.
Spoon the tomato sauce on to the dough and spread it out with the back of the spoon. Place the Mozzarella slices on top and arrange the anchovy fillets and olives over the cheese. Moisten the filling with the remaining teaspoon of olive oil.
Place the pizza in the centre of the oven and bake for 10 to 15 minutes, or until the dough is cooked and the cheese has melted.
Remove the baking sheet from the oven. With a sharp knife, cut the pizza into 11/2inch squares. Transfer the can-apes to a serving dish and either serve them immediately or set them aside to cool completely before serving.