8 Large Pizzas
• 300 ml lukewarm water
• 1 x packet (10 g) instant yeast
• 10 ml salt
• 45 ml honey
• 400 g wholewheat flour
• 20 ml canola oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 200 g tomato purée
• 1 x tin (400 g) tomatoes
• salt and freshly ground black pepper to taste
• 100 g fresh mozzarella
• 400 g cherry tomatoes
• 100 g anchovy fillets, finely chopped
• handful fresh basil
Preheat the oven to 200ºC. Place water, yeast, salt and honey in a medium-sized mixing bowl. Whisk until everything is dissolved. Add flour while stirring – enough to form a stiff, kneadable dough. Knead for 8 –10 minutes on a floured surface. Place in an oiled bowl and cover with plastic wrap. Allow to rise in a warm place until doubled in volume – about 30 minutes. Heat the oil in a mediumsized saucepan. Add onion and garlic. Sauté for 5 minutes. Add tomato purée and tinned tomatoes. Lower the heat and simmer for 12 –15 minutes. Season well with salt and pepper. Flour a work surface and divide the dough into 8 even-sized balls. Using a rolling pin, roll into 3 cm thick circles. Place on a baking tray sprayed with non-stick spray and spread the tomato base on each circle. Divide the mozzarella, cherry tomatoes and anchovies between the pizzas. Season well with salt and pepper. Bake for 12 –15 minutes until golden brown. Serve hot with fresh basil.