- Half quantity of pizza dough
- Garlic, peeled and chopped, to taste
- Olive oil
- 1 x 400 g tin of chopped tomatoes
- 1 tablespoon tomato purée
- Basil or other herbs, chopped, to taste
- Polenta (for granite method)
- 250 g Mozzarella cheese, chopped or sliced
- Black olives
- Roll thinly and shape the pizza dough, place onto a baking sheet and leave to rise until double its size.
- If using the oven, preheat it to 220° C (425° F - gas 7)
- Using a saucepan, lightly fry the garlic in a little oil.
- Add the tomatoes, tomato purée and herbs.
- Bring to the boil and allow the mixture to reduce until it is thick.
- If using the oven, spread the tomato mixture over the top of the dough, together with the cheese and olives and bake for about 15-20 minutes.
- If using the granite pizza stone, preheat the grill with the stone about 5-8 cm underneath it. You can use baking tins or other heatproof objects to keep it at the correct height.
- Sprinkle some polenta on the hot granite, to prevent the pizza from sticking.
- Carefully transfer the dough to the granite and grill for a minute or two on either side.
- Quickly spread the tomato mixture, cheese and olives over the top and grill until the cheese has melted.
Please don't do what I did and place the granite on top of the grill pan. I tried to lift it from under the grill and the weight of the granite broke the grill handle off.
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