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Today's is : Saturday, 04 February 2012
Pizza

Fish Pizza

Makes 6-8 pizzas

Ingredients

500g strong white flour

300ml warm water – it should feel tepid, the same temperature as you are!  

A good slug olive oil

5 g quick yeast

5g salt 

Organico Passata

150 – 200g Mature Cheddar cheese grated (or use potato peeler to flake off strips)

White Albacore Fish 4 EverTuna – 1 tin, flaked

If you are adventurous you could also add:

Fish 4Ever anchovies – 1 jar

A few Organico Green or black Olives, sliced

1 small punnet of cherry tomatoes, quartered

Freshly ground black pepper

A drizzle of olive oil , or olive oil infused with basil or chilli depending on personal taste.  

Method: 

Set the oven at 250oC – if you have a pizza stone or a flat baking tray without a lip, put this in the oven now., otherwise just use a flat baking tray for your pizzas.   In a large bowl put the flour and a slug of olive oil, about 2 table spoons, mix this through the flour then stir in the yeast and salt.  Make a well in the centre and pour in the warm water.  Using one hand, mix the water into the flour, pulling the flour in to the centre.  Try to keep one hand dry and keep mixing until all the water is incorporated.  A soft mix is required. 

Once you have mixed the ingredients for the bread, knead briefly – if the whole family are making pizzas together, make sure everyone get a turn at kneading the dough.  Put a little oil on the top of the dough to keep it moist and set the dough aside, cover it with a clean cloth or an plastic bag.  The dough needs to prove, this means it has to sit in a warm place until it has doubled in size – about an hour.  Now you can make the tomato sauce, have a cup of tea,  supervise the washing up, make a green salad and set the table. 

The dough can also sit in the fridge for the next day – you just need to make sure that it’s covered and that it comes out to come back to room temperature and “Prove” before you make pizza with it.    When you are ready to make pizzas, use plenty of flour on the board to allow you to roll out blobs of pizza dough  (about 100g size per person) to make small individual thin pizzas,.  Rollout into rough circle shapes and put onto a baking sheet  – lots of flour stops the dough from sticking and makes it easier to move - ask an adult to put it in the oven.  Each person rolls out their dough base and adds their own choice of toppings, a little tomato sauce spread across the base, topped with cheese,  tuna,  a few artistically placed anchovies olives and tomatoes to finsh and a drizzle of oil. 

Pizzas will take about 3 to 5 minutes on a hot stone and 5 to 8 minutes on a baking tray.  Have salad ready and just cut the pizzas and eat them as they come hot to the table.  Experiment with other little fishes from the Fish4Ever range and HAVE FUN!