1 c water
1 tspn sugar
1 sachet dry yeast
3 c flour
1 tspn salt
4 Tbspn olive oil
Boil water and pour into large bowl. Mix in sugar and leave it until it has come to room temperature.
Pour yeast sachet overtop and leave for 15 minutes.
Add flour, salt and olive oil to wet mix. Mix this all together (use your hands, go on!) to form a slightly tacky, elastic dough.
Cover bowl with a plastic bag, and leave it to sit somewhere warm for around an hour, or until it has doubled in size.
Grated mozzerella cheese
Tomato pizza sauce
Bocconcini - sliced thinly
Procuitto - rolled
Green pepper (sliced thinly)
Spread the pesto or tomato sauce across the bottom of each pizza.
Top with the rest of the ingredients - in the order listed.
Crack some pepper ontop and put in the oven.
Bake for 20-30 minutes or until base is cooked and crisp - and slightly brown.
Cut and serve with beer and/or wine...mmmmmm!!!
Use home-made pesto, it makes it taste so much better!
Buy quality pizza bases - the ones with holes in the bottom are best.
Drain liquid off olives/capers or otherwise the pizza will be soggy.
Wrap the procuitto into small rolls, and don't put too much on, or it will go soggy as well.