Tomato Sauce:
Extra virgin olive oil
1 Onion; sliced
400 g Tomatoes; chopped
2 tb Tomato puree
1 Pizza crust (28 cm)
Pepper And Cheese Topping:
1/2 Yellow pepper; sliced
1/2 Red pepper; sliced
1 ts Parmesan cheese; grated
Mushroom And Garlic Topping:
50 g Mushrooms; sliced
2 cl Garlic; crushed
1 tb Fresh oregano; chopped
1 ts Parmesan
Sardine And Anchovy Topping:
120 g Can sardines; drained
2 ts Capers
50 g Can anchovy fillets; drained
Prosciutto & Olive Topping:
50 g Prosciutto di speck ham
2 Plum tomatoes; sliced
15 g Black olives; pitted
50 g Mozzarella di bufula; cubed
4 Fresh basil leaves; torn
To make the tomato sauce heat a little oil in a saucepan. Fry the
onion until soft then add remaining sauce ingredients and cook,
stirring occasionally for 30 minutes. Leave to cool.
Preheat the oven to 220°C / 425°F
Place the pizza base on an oiled baking tray. Spread with 4 tb of
the tomato sauce. Mark the pizza with a knife into quarters.
Fry peppers in a little oil for 7 to 8 minutes. Arrange on one
quarter with the Parmesan.
Fry the mushrooms, garlic, and oregano for 2 minutes. Sprinkle on
Parmesan and arrange on the next quarter.
Place the sardines and capers on another quarter. Arrange the
anchovies in a lattice on top.
Arrange the ham in folds on the last quarter with the tomatoes and
olives.
Sprinkle with mozzarella, basil, seasoning, and olive oil.
Bake for 12 to 15 minutes and garnish with fresh basil.
The remaining tomato sauce will keep in the fridge for 3 to 4 days
in a sealed container.
