KEY POINTS:
Makes one large pizza
DOUGH
2 tsp active dry yeast
1/2 tsp sugar
1 cup warm water
2 cups flour
1 tsp salt
1Tbs olive oil
Medium ground polenta
TOPPING
1 or 2 large red chillies
4 balls of bocconcini
4 or 5 vine ripened tomatoes and a few cherry tomatoes
Handful of olives: kalamata, Spanish or sun-ripened from Hawkes Bay but not sold already pitted
Sea salt and black pepper
Olive oil to drizzle
Pizza stone
1. In a bowl put the yeast, sugar and water. Allow to stand until bubbles appear. Add the flour, salt and oil then mix and knead for at least 5 minutes or until smooth.
2. Place the dough in a lightly oiled bowl, cover and leave somewhere warm for an hour or until doubled.
3. Heat wood-fired oven or covered barbecue to 225C. Place the pizza stone in for 20 minutes while preparing the topping.
4. Slice the chillies, tear the bocconcini and slice the tomatoes leaving the cherry tomatoes whole. Pit the olives if preferred and add.
5. Have the dough ready to roll out. Remove the stone from the oven and dust with a light coating of polenta. Put the dough on to the stone, roll out quite thinly and arrange topping, drizzle with olive oil, season and return to oven for 20 minutes.
