• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

This recipe is perfect to make two crispy, light and very thin Pizza with tomato puree, fresh mozzarella cheese, black olives, artichokes, Champignon mushrooms and ham.

Difficulty: Easy
Serve 2
Preparation time: 10 minutes
Resting time: 1 hour
Cooking time: 20 minutes
Total: 1 hours and 30 minutes
Egg-free; Low fat; Vegetarian

For the base:
250g (9 oz) strong white flour for bread
1 tsp active dry yeast (or 12g-½oz fresh yeast)
2 tbsp extra virgin olive oil
1 pinch of salt
1 pinch of sugar
Warm water

For the topping:
1 Mozzarella cheese
6 tbsp tomato puree (passata)
10 pitted black olives
2 slices of ham
Artichokes in oil
2 tablespoons extra virgin olive oil
3 Champignon mushrooms
Salt and black pepper

1. Dissolve the yeast (dried or fresh) in a little bit of warm water.
2. Sieve the flour in a large and clean bowl; add yeast, oil, salt, sugar. Stir with a fork.
3. Pour half a glass of warm water and start to mix, initially with a fork, then with your hands. Add more water if necessary. Remove the dough from the bowl and continue to knead with your hands for 5 minutes on a well-floured surface to shape the dough into a neat ball, not sticky but simply soft and elastic.
4. Put the ball back to the bowl, cover with a clean cloth and let rise for an hour in a warm and draught-free place. Once the dough has doubled in size, divide the dough up into 2 balls. With a rolling pin, roll each ball out in a pizza base of 26-28cm in diameter (remember the thinner the dough, the crisper the base will be).
5. Place each base on a greased pizza pan (I use a 30cm non-stick pizza pan with holes). Spread 3 tablespoons of tomato puree on each pizza-base, season with salt, chilli and oregano. Bake at the highest temperature possible, 240C/475°F/Gas9 for 4 minutes (one pizza at a time).
6. Remove the first pizza from the oven, add mozzarella over the entire pizza; stuff each quarter of a pizza with black olives, artichoke hearts, sliced mushrooms and chopped ham. Season with a little bit of oil, oregano and black pepper. Put the pizza back to the oven and keep cooking for another 4-5 minutes until the mozzarella is melted and bubbling (or until the base is crisp and golden-brown around the edge).
7. Take the pizza out of the oven, place it on a wooden board and cut into serving slices. Repeat the procedure for the second pizza.

NOTE: You should bake the pizza initially only with tomato puree (passata), adding mozzarella cheese only halfway to prevent it from burning. As for bread, to prevent excessive dryness of the dough, you should put in the oven with the pizza pan, a baking dish with about a litre of water.