Puttanesca has always been one of my favourite pasta sauces – strong and gutsy, with lots of flavour – then one inspired day I decided to try it on a pizza base instead. The result is brilliant, with the added charm of pools of Mozzarella and crusty bread.
Sufficient for a 10 inch (25.5 cm) base pizza – serves 2
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|You will also need a pizza stone or solid baking sheet measuring 14 x 11 inches (35 x 28 cm).|
This recipe is taken from How to Cook Book One and Delia's Complete How To Cook
Begin by warming the flour slightly in the oven for about 10 minutes, then turn the oven off.
Meanwhile make the sauce: heat the oil in a medium saucepan, then add the garlic and chilli and cook briefly until the garlic is pale gold. Then add all the other sauce ingredients, stir and season with a little pepper – but no salt because of the anchovies. Turn the heat to low and let the sauce simmer very gently without a lid for 40 minutes, by which time it will have reduced to a lovely, thick mass with very little liquid left.
Pre-heat the oven to gas mark 8, 450°F (230°C), along with the pizza stone or baking sheet.
Then, using a thick oven glove, very carefully lift the baking sheet or pizza stone out of the oven and sprinkle it with the polenta (cornmeal). Spread the sauce over the pizza base, taking it up to the raised edge, then carefully lift it on to the hot baking sheet or pizza stone.
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This is the classic version of one of the most wonderful combinations of bread and cheese imaginable. You can, of course, vary the cheeses, but the ones I've chosen here are a truly magical combination. Vegetarians might like to know that a vegetaria
Originally the toppings were placed on this pizza in four sections, representing each season, but because this pizza serves two, it's better to distribute them around more evenly.
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