1/3 quantity of Basic Italian Dough
1/2 x 410 g (1/2 x 14 oz (can chopped tomatoes, drain off
excess liquid
125 ml (1/2 cup) grated or finely cubed mozzarella cheese
one or more of the following:
chopped salami, mushrooms, olives, anchovies, capers,
diced peppers, salt and freshly ground black pepper, basil
and/or oregano
Divide the dough in two Roll one piece into a thin circle, the same size as the grill. Spray or grease the grill and top with the
thin dough. Now add half of the tomatoes and half of the cheese.
Top generously with goodies of your choice and then season.
Sprinkle with herbs, stand for about 5 minutes - until the dough
is puffy at the edges
the second one in the same way, lifting onto the grill once risen. Serve cooked pizzas at once.
Serves 2
VARIATIONS
• Fry 80 g (3 oz) peeled and thawed prawns in 15 ml (1 tbl) Italian olive oil, add a shake of
cayenne pepper, a few gratings of lemon rind and a good squeeze of lemon juice. Season
with salt and black pepper, allow to cool. Top dough with a smearing of Pesto and then
add prawn mixture. Cook as for pizza.
• Top each tomato base with 2 - 3 rashers cooked, crumbled bacon, 60 ml (4 tbl) crumbled
Feta cheese and a few cubes of firm avocado pear. Cook as for pizza.
