Roberta's Bee Sting Pizza
Serves 4
INGREDIENTS:
450g pizza dough, room temperature
100g tomato passata
2 tsp olive oil
1 clove of garlic, crushed
170g good quality fresh mozzarella, torn
8 slices good quality hot soppressata (salami)
6–8 basil leaves
honey, for drizzling
METHOD:
1. Place a pizza stone on the lowest rack in oven and preheat oven to 260°C. If you’re using a baking tray, then just preheat the oven to 260°C.
2. Working quickly, dust the pizza dough lightly with plain flour and stretch gently into a thin circle shape. If you are using a baking tray, then sprinkle some flour on the tray, and place the pizza dough on top once it has stretched. If you are using a pizza stone then flour the surface you are working on so that it makes it easier to transfer onto the hot pizza stone.
3. Whisk the olive oil and crushed garlic into the tomato passata and season with sea salt and freshly ground black pepper. Then spread a thin layer of the tomato sauce on to the dough, leaving an inch around the rim of the pizza for the crust to get crispy. Next arrange the 8 slices of hot soppressata evenly around the pizza, followed by the torn mozzarella cheese on to the pizza.
4. Bake the pizza in the preheated oven for approximately 10 minutes. Depending upon the thickness of your dough, it could take a little less or a little more, so check frequently.
5. Remove from oven, top with a generous drizzle of honey and some fresh basil leaves.
