home-made pizza with six different toppings

See the recipe by Lucia Di Tommaso

Blog: Pasticci & Pasticcini di Lucy

Molino Soncini Cesare Pizza Line Red flour 1000g
fresh beer yeast1 cube
sugar2 tablespoons
extra-virgin olive oil4 tablespoons
saltas needed
wateras needed

Ingredients for the filling/topping

mozzarella, corn, parmesan cheese shavings, dry sausage, salted anchovies, potatoes, oregano, extra-virgin olive oil, salt, tomatoes, courgettes, onion, tuna


Spread your flour out on a work surface, and place the salt, oil, sugar and yeast (melted in tepid water) into the middle. Work it all together, adding enough water as you go - the result will be a soft, elastic and homogenous dough. Leave to rise until it doubles in volume. Roll the risen pizza dough out, and cover with your chosen ingredients: with white pizzas (i.e. without tomato), it is always better to start with the mozzarella and then your other chosen ingredients. Bake at 250°C for around 15 minutes.
For a courgette topping: cover sliced courgettes in oil, salt and oregano, and place over the grated mozzarella.
For a sumptuous corn pizza: scatter corn with Parmesan shavings over grated mozzarella
Sausage pizza: place pieces of dry Italian sausage along with grated mozzarella on a base of tomato, oil and oregano.
Anchovy pizza: place rinsed anchovy pieces on a base of tomato, oil and oregano
Tuna and onion pizza: scatter finely chopped tuna and onion pieces over a base of tomato, oil and oregano


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