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| Difficulty: | easy |
| Preparation: | 30 min |
| Ready in: | 115 min |
Ingredients
For servings
For the yeast dough
| 2 tablespoons | Fresh yeast |
| 1 teaspoon | Dried yeast |
| 2 ⅓ cups | All purpose flour |
| 3 tablespoons | olive oil |
| 1 teaspoon | salt |
| 3 tablespoons | olive oil |
For the topping
| 2 cups | canned tomatoes chopped |
| 1 cup | Parma ham roughly chopped |
| 1 ⅔ cups | fresh Mozzarella diced |
| 1 | chile peppers finely chopped |
| 1 tablespoon | Caper |
| 20 | Sardine |
| 20 | black Olives pitted if desired |
| 3 tablespoons | olive oil |
| parsley to garnish |
Directions
1 Mix the yeast with 175 ml lukewarm water and a pinch of sugar. Add the flour, olive oil and salt and knead into a smooth dough. Cover and leave to rise in a warm place for around 1 hour.
2 Heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9.
3 Shape the dough into 4 balls and roll out on a floured work surface into round pizzas and place on 4 greased baking trays.
4 Spread the tinned tomatoes on top leaving 1 cm of the edge free. Season with salt and ground black pepper.
5 Place the ham on top, then add the cheese. Sprinkle the pizzas with the chilli and top with the capers, sardines and olives. Drizzle with a little oil and bake for 25 minutes until golden brown. Serve garnished with parsley.
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