Pizza Della Repubblica

An Italian pizza which uses delicious ingredients from all over the country

• Serves: 4

What you need:

For the dough:

• 700g Strong White Bread Flour
• 1 Sachet Hovis Bread Yeast
• 400ml Warm Water
• 1 teaspoon salt
• Olive Oil
• 3 Cloves Garlic
• Handful of Polenta Flour (Corn Meal)

For the topping:

• 1 jar Loyd Grossman tomato & balsamic vinegar sauce
• 75-80g Proscuitto di Parma slices
• 75-80g Milano Salami slices
• 100g artichokes in olive oil
• 1 large buffalo mozzarella ball, in slices
• 2 handfuls of rocket leaves

What you do:

For the dough:

1. Mix together the flour, salt and yeast
2. Make a well in the centre and add the warm water and two tablespoons of olive oil
3. Bring it together into a dough and knead well for 5-10 minutes, either on a floured surface or in a mixer
4. Place in a lightly oiled bowl and cover with cling film
5. Leave in a warm place for 1-2 hours after which it should have doubled in size
6. Heat oven to 240C/fan 220C /gas 8
7. Knock back the dough and fold in the chopped garlic
8. Split the dough into two and roll each half out into a large, thin circle
9. Dust two large flat baking trays with polenta (or plain flour if not using) and place on the disks of dough

For the topping:

1. Put the Loyd Grossman sauce in a saucepan, bring to the boil and gently cook down until it becomes a thick paste and has halved in quantity
2. Leave to cool down to room temperature
3. Smooth the sauce over bases with the back of a spoon
4. Scatter with mozzarella cheese slices, salami and proscuitto di parma
5. Season with salt and pepper and bake for 8-10 mins until crisp
6. Remove from oven and place onto serving plates, top with rocket leaves and a little olive oil

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