Pizzette bianche

Serves: 8

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Total Time: 40

Prep Time: 30

Cook Time: 10

• FOR THE DOUGH
• 500 gram(s) unbleached strong white flour
• 1  sachet easy-blend yeast or 1tsp quick yeast
• 2 teaspoon(s) sea salt
• 1 pinch(es) sugar
• 300 ml hand-hot bottled spring water
• 2 tablespoon(s) good olive oil
• FOR THE TOPPING
• 100 ml peppery olive oil
• 1  hot chilli, finely sliced
• 1 clove(s) garlic, finely sliced
• raw red onion, finely sliced
• a little oregano, fresh or dried
• a few flakes of sea salt

Method

1. In a large bowl, mix the flour with the yeast, sea salt and sugar. Pour in the spring water and mix to a soft dough. Add the 2 tbsp of good olive oil and knead the dough for about 10 minutes until it feels silky and lively. Cover and leave to rise until doubled in bulk - an hour or so on a warm day. When you are ready to bake, turn on the oven to its hottest setting and put a pizza stone or heavy baking sheet in the oven to heat up. Knock back the dough and divide it into 8 balls, each about 100g.
2. Infuse the peppery olive oil with the chilli and garlic. Heat together gently in a small pan, then leave to cool. Working on a well-floured board, roll out a ball of dough to a 20cm disk. Brush the dough to within 1cm of the edge with the flavoured oil, fishing out a few pieces of garlic and chilli to dot over the dough. Scatter sparingly with some of the red onion, the oregano and a few flakes of sea salt. Bake until blistering and sizzling (probably around 7 to 10 minutes).
3. Serve at once. Recipe by Shona Crawford Poole

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