A classic pizza originating in Naples - a thin crust pizza and the three major ingredients, tomatoes, mozzarella and basil reflect the colours of Italy's flag (just a little trivia!) A few ingredients make this perfectly delicious pizza so good.
we recommend uysing a pizza stone (as most of us don't have on hand a wood fired pizza oven!) . The advantage of using a pizza stone is that after preheating the stone, the pizza dough instantly comes into contact with a high-temperature surface, which crisps the crust, enables quicker cooking, promotes a more even distribution of heat, and creates overall more consistent pizza making results. If you don't have a pizza stone proceed with cooking on a tray but the crust may not be quite as great.
to make 1 large pizza (approx 30cm diameter)
1 large pizza thin dough base (store bought or made from your favourite recipe)
3 - 4 tablespoons Outback Tomato Chutney
extra virgin olive oil
80 gm fresh mozzarella
Wild herb Salt to taste
Mountain pepper to taste
approx 6 basil leaves, torn
If you have a pizza stone or large tiles place on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
If you have made your own pizza dough, roll it thin and to fit the stone. Press the dough down to form a crust around the edge. Let the dough rest for 30 minutes in the fridge as this will stop the dough from shrinking.
After the dough has rested, dollop the sauce in the centre of the stretched dough and use the back of a spoon to spread it evenly across the surface, stopping approximately 1/2 inch from the edges.
Break or cut the cheese into large pieces and place these gently on the sauce. Season with the Wild Herb Salt and Mountain Pepper and scatter the torn basil leaves over the top. Drizzle a little olive oil over the pizza.
Slide the pizza carefully onto the heated stone in the oven - be careful not to burn yourself! Bake until the crust is golden brown and the cheese is bubbling, approximately 8-10 minutes
If baking on an oven tray, you can top the pizza and cook for about 20 minutes. Alternately to get a crispier crust you could place the pizza on the tray into the oven and cook for 8-10 minutes. Remove from the oven and top the pizza with the Outback Tomato Chutney, mozzarella and basil leaves as above, and cook for a further 8-10 minutes until the crust is golden brown and the cheese is bubbling.
Whatever way you cook it, it will be a firm favourite!