Alpine Pizza


500g ?strong plain flour, plus extra for dusting

pinch of? salt

1 x 7g ?sachet of dried yeast

320 ml l?ukewarm water

1 tbsp sugar

2 tbsp EVOO


a bit of semolina, for dusting



  • tomato passata

  • salami

  • red onion, sliced

  • oregano

  • anchovies

  • gruyere, sliced

  • mozzarella, sliced

  • red chilli

  • creme fraiche


Preheat the oven to 240°C

Combine the flour, salt and yeast in a large bowl. Gradually add the water, mixing well with your hands to obtain a dough. If you find the dough too sticky, simply add a little more flour. Shape into a ball, cover with a cloth or cling wrap and leave to rest for 5 minutes.

Knead the dough for about 10 minutes and split it in half. Sprinkle some flour on a clean kitchen cloth and place the pieces of dough on it. Cover with a slightly damp cloth or cling wrap and leave to rise for at least 30 minutes in a warm place.

Sprinkle some flour on a clean work surface and spread the dough into a circle about 30 cm in diameter, making it as thin as possible (without tearing it), with the border slightly thicker. Repeat with the other dough ball.

Sprinkle two flat baking trays with breadcrumbs or semolina and place the pizza bases on them. Spread a little tomato passata on the base of the pizza. Top with the onions, salami, oregano, gruyere, mozzarella and red chilli. Bake in the hot oven for 10 minutes.