Pizza Olivetto

Pizza topped with smoked chicken, chicken sausages, onions, olives, and two kinds of cheeses.

Ingredients:

For the dough:

All purpose flour 2 cups
Instant yeast 1 tbsp
Salt 1 tsp
Sugar 2 tsp
Milk powder 2 tbsp (optional)
Oregano (dried/crushed) 1/4 tsp
Oil 2 tbsp
Butter 1 tbsp
Water/milk as required

For the sauce:

Onion 1, small chopped finely
Garlic 1 clove, chopped finely
Oil 1 tbsp
Tomato purée 1/2 cup or as required
Salt to taste

Oregano 1/4 tsp
Black pepper 1/4 tsp
Crushed red chillies 1/4 tsp

Toppings:

Chicken sausages, sliced 1/2 cup
Smoked chicken slices, 3, chopped
Black olive, pitted and sliced, 1/4 cup
Mozzarella cheese, shredded 1/2 cup
Cheddar cheese, shredded 1/2 cup
Onion, 1 medium, chopped

Method:

In a large bowl, mix in all the dry ingredients. Now add oil, butter and using water (or milk), knead it in to a dough - soft but firm. Cover with a damp cloth or a cling film and keep aside for at least half an hour for the dough to rise to twice it's size.

Heat oil in a frying pan and add finely chopped garlic and onions. Stir till light brown. Now mix in the tomato purée, salt, pepper and oregano. Cook for 5-7 minutes, but do not let it dry. It should have a nice medium thick consistency.

Now punch the dough in to take it's air out and roll it out to make the base for the pizza. It's up to you whether you want a thick crust pizza or a thin crust. It makes one large pizza or two medium sized ones. Lay the rolled out dough in an oiled pizza pan and spread the sauce over it. Now start topping it with smoked chicken, chicken sausages, olives, onions and finally the cheeses.

Preheat the oven to 200 C for ten minutes. Now slide in the pizza pan and let the pizza bake for 15-20 minutes at 180 C or till the cheese has melted and the crust is brown (for a brown crust, brush with oil or melted butter.)

I use an electric oven, so I have both upper and lower shelves heating. If you have a gas oven, first bake the base, let it brown and crisp, then grill and melt the cheese from the top.