100g fior di latte (fresh mozzarella), or a regular good quality mozzarella, torn into pieces
30g shiitake mushrooms
15g pitted black olives
40G Napoli salami, cut into small strips
30g chargrilled artichokes in oil, sliced
10g Parmigiano Reggiano. finely grated
70g good quality ham, cut or torn into strips
A few basil leaves
Extra virgin olive oil, to drizzle
Method
Preheat the oven to its highest temperature for at least 40 minutes. Roll out the dough ball on a lightly floured surface, forming a slightly raised edge around the sides and lift on to a baking sheet.
Evenly spread the fior di latte or mozzarella over the pizza base, avoiding the edges. Add a pinch of salt, followed by the mushrooms, olives, salami and artichokes. Place the baking tray at the bottom of the oven – in direct contact with the surface, not on the bottom shelf – and bake for around 5 minutes. Remove from the oven and sprinkle the cheese over.
Transfer the pizza to the upper part of the oven, switch to the grill mode and cook for around 2 minutes or until the crust is lightly golden. Remove from the oven, add the ham, basil, a grind of black pepper and a drizzle of olive oil. Let the pizza rest for a minute before slicing and serving.
COOK’S NOTE
Use the quantity of dough required for a 32cm pizza (250- 280g or to your preference). These recipes use chef Michele Pascarella’s recipe – find it on p12 of Napoli on the Road.
Recipes and photographs taken from Napoli on the Road by Michele Pascarella, photography by Steven Joyce (Ryland, Peters & Small, £20)
