Pizza taglio

PIZZA TAGLIO SERVES 6

2 x 7g sachets dried instant yeast 1 tbs caster sugar

3 cups (450g) plain flour

2 tbs extra virgin olive oil

1 cup (250ml) tomato passata

20g finely grated parmesan

3 marinated artichokes, torn 6 best-quality anchovies in oil, drained

6 slices prosciutto

1/3 cup (35g) grated mozzarella

1/4 tsp dried chilli flakes 4 slices sopressa or other hot salami

1 ball buffalo mozzarella

1/4 cup basil leaves

Place yeast, sugar and 1/2 cup (125ml) warm water in a bowl and stir. Set aside for 5 minutes or until frothy. Place flour in the bowl of a stand mixer with dough hook. Add yeast mixture and 200ml warm water, and knead on medium speed for 6 minutes or until smooth and elastic. Place dough in a lightly oiled bowl and cover with a clean tea towel. Set aside in a warm place for 1 hour 30 minutes or until doubled in size.

Preheat oven to 180°C. Knock back dough with a single punch and place in a greased 38cm x 28cm x 2cm-deep baking dish. Using your hands, press dough out in a rectangle the same size as the dish, pushing it into the corners. Set aside to prove for 30 minutes.

Preheat oven to 220°C. Drizzle pizza base with oil, spread with tomato passata, scatter with parmesan. Season. Layer artichoke over one-third of pizza. Arrange anchovies in a crisscross pattern over the top. Tear 3 slices of prosciutto over the middle third and scatter the remaining third with grated mozzarella, chilli flakes and sopressa. Place in oven and bake for 20 minutes or until base is golden. Top middle section with remaining 3 slices of prosciutto, tear buffalo mozzarella over and scatter with basil to serve.