Margarita Pizza

Margarita Pizza

Margarita Pizza with Anchovies and Lumpfish Caviar

This is a wonderfully decadent pizza that you can make very simply with the same dough used in yesterday's blogspot if you have any left... I will however repeat it again here and I hope you give it a go, well worth the minimal effort it takes to make your own from scratch especially if you love the thin and crispy style pizza. 

• Combine 300ml of warm water with a packet of instant dried yeast, a pinch of salt and a teaspoon of caster sugar in a jug and stir to combine then cover and stand in a warm place for a few minutes until bubbles form on the surface.
• Sift into a large bowl 3 cups of plain flour and add to this the yeast mixture and 2 tablespoons of olive oil...mix into a soft dough and turn out onto a floured board... knead for a few minutes until elastic in texture. Cut it into 6 to 8 pieces and proof them on a greased tray covered with a clean cloth in a warm place until they have doubled in size (about 20 minutes).

• Top each pizza base with a spoon full of tomato paste spread evenly, sliced tomato, torn pieces of mozzarella or bocconcini, anchovies and torn basil leaves. 
• Bake in a 180 oven until golden and crunchy (about 10 minutes), remove from the oven and place on a board and top with a little caviar and more fresh basil and then slice and serve.