Pizza Capri

Pizza Capri (peet-zah cap-ree) is a delicious tomato, cheese, caper and olive pizza from the Naples region of Italy.

Serve with a tossed green salad and a glass of Italian white wine.

½ 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, coarsely chopped

2 teaspoon dried marjoram

½ teaspoon dried oregano

2 teaspoon salt

½ teaspoon black pepper

6 oz. Mozzarella cheese, thinly sliced

2 tablespoons capers

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 thc water and yeast together. Set thc 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 thc 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 elastic and smooth.

Rinse, thoroughly dry and lightly grease the mixing bowl. Shape the dough into a ball and return it to the bowl. Dust the top of thc dough with a little flour and cover thc bowl with a clean, damp cloth.

Set the bowl aside in a warm, draught-free place for 45 minutes to 1 hour, or until thc dough has risen and has almost doubled in bulk.

Meanwhile, prepare thc filling. In a medium-sized saucepan, heat the 1 table- spoon 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. Stir in the tomatoes with the can juice, the mar-joram, 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 °F (Gas Mark 8, 230°C). Using 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. Cut the dough in half. With a lightly floured rolling pin, roll out each dough half to a circle about j-inch thick. Carefully arrange the dough circles, well apart, on the prepared baking sheet.

Spoon half of the tomato sauce on to each dough circle and spread it out with the back of the spoon. Place the Mozzarella slices over the tomato sauce and arrange the capers and olives over them.

Mozzarella, tomatoes, capers and olives make up the filling for Pizza Capri. Serve with lots of white wine.

Moisten each filling with the remaining teaspoon of oil.

Place the pizzas in the centre of the oven and bake for 15 to 20 minutes, or until the dough is cooked and the cheese has melted.

Remove the pizzas from the oven and transfer them to a warmed serving dish. Serve immediately.

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