For the crust:
- 350g of plain flour
- 5g of dry instant yeast
- A pinch of salt
- 180g of warm water
- In a bowl add the flour, the yeast, the salt.
- Mix with your hands and pour slowly the water.
- Knead until you obtain a soft dough.
- Live to rise for 1 hour and cover with a clean kitchen towel.
- After 1 hour, flour a clean surface and knead again a few minutes.
- Flatten with your hands the dough (round shape for me and thin). You can have a big pizza or 2 medium pizzas with this quantity of dough. I opted for a big one.
- Flour a pizza pan.
- Transfer the dough into the pizza pan and set aside.
For the garnish:
- 400g of ripe tomatoes
- 1 tablespoon of herbes de Provence
- Pinch of salt
- Black olives Kalamata
- Mozarella cheese
- Sun- dried tomatoes
- Olive oil
- In a bowl mix the tomatoes, the salt and the herbes de Provence together, a few seconds. You obtain a tomato coulis.
- Brush with olive oil the bottom of the dough.
- Pour slowly the tomato coulis on the top of the dough, don’t forget the corner.
- Sprinkle with the anchovies, the Kalamata olives and the sun-dried tomatoes, (you can add any toping that you want).
- Preheat the oven to 200C degrees and bake for 30 minutes or more if you want a crispy, crunchy pizza.
- Remove from the oven and add the Mozarella cheese on the top.
I served this simple delicious pizza with fresh basil from my garden.