Pizza Taglio

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian. Times are estimated and 2 hour resting times for dough have not been included."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (333 g)
  • Calories 722.1
  • Total Fat - 29.2 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 39.6 mg
  • Sodium - 2666.6 mg
  • Total Carbohydrate - 94.9 g
  • Dietary Fiber - 14.7 g
  • Sugars - 5.6 g
  • Protein - 29 g
  • Calcium - 213.4 mg
  • Iron - 6.1 mg
  • Vitamin C - 14.6 mg
  • Thiamin - 0.8 mg

Step 1

Place yeast, sugar and 1/2 cup (125 ml) warm water in a bowl and stir and set aside for 5 minutes or until frothy.

Step 2

Place flour in the bowl of a stand mixer with dough hook and add yeast mixture and 200 ml warm water, and knead on medium speed for 6 minutes or until smooth and elastic.

Step 3

Place dough in a lightly oiled bowl and cover with a clean tea towel and set aside in a warm place for 1 hour 30 minutes or until doubled in size.

Step 4

Preheat oven to 180°C.

Step 5

Knock back dough with a single punch and place in a greased 38 cm x 28 cm x 2 cm-deep baking dish. Using your hands, press dough out in a rectangle the same size as the dish, pushing it into the corners and set aside to prove for 30 minutes.

Step 6

Preheat oven to 220°C.

Step 7

Drizzle pizza base with oil, spread with tomato passata, scatter with parmesan and season and now layer artichoke over one-third of pizza and arrange anchovies in a crisscross pattern over the top and tear 3 slices of prosciutto over the middle third and scatter the remaining third with grated mozzarella, chilli flakes and sopressa.

Step 8

Place in oven and bake for 20 minutes or until base is golden.

Step 9

Top middle section with remaining 3 slices of prosciutto, tear buffalo mozzarella over and scatter with basil to serve.

Tips & Variations


No special items needed.

Related