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Mark Harrison


Ingredients for the bread base:

Ingredients for the topping:

(Makes a 12" pizza - serves 2 to 4)

Set the oven to minimum heat (40C = 104F). Dissolve the sugar in the cup of warm water, pour into a bowl and sprinkle the dried yeast on the top. Whisk briefly with a fork, then cover with polythene film and place in oven for 10 minutes, until frothy.

Mix the flours together with a pinch of salt and (if desired) the dried garlic.
When the yeast mixture is frothy, pour into the flour mix and add the olive oil and the beaten egg.
Mix together well and knead to form a smooth dough, adding additional flour if the dough remains sticky. Place the dough in a bowl and cover with a damp cloth or polythene, and return to the oven for 20-40 minutes, to allow the dough to rise.

During this time, the ingredients for the topping can be chopped and the tomato sauce prepared. For the tomato sauce, blend together the tomato puree, the peeled plum tomatoes, and (optionally) 2 pineapple rings, 1/4 of a chopped onion and 1 teaspoon of oregano.

When the dough has risen, knead briefly, then stretch or roll into a circular base. I find that the easiest way to transfer it to the pizza tin/tray is to roll out the dough onto greasproof/non-stick paper, then place an inverted, lightly greased tray on top of the dough. By quickly turning over, then peeling away the paper, the dough is transferred to the tray.

At this stage, the oven can be pre-heated to 250C (500F).

Spread the tomato sauce evenly over the dough, sprinkle with grated mozzarella, then the other toppings. Finally sprinkle the remaining teaspoon of oregano over the pizza, then bake for 15-20 minutes at 250C (500F).

Well, I hope you enjoy the recipe. If you're into making pizza, drop me a line...

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Mark Harrison, Marburg, May 2, 1998