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Pizza Caprino

Pizza Caprino

Pizza Caprino

PT45M

Why not try?

1
For the tomato sauce, place a heavy-based pan on a medium heat. Add the olive oil and once hot, add the onion, celery, carrot and parsley. Cook slowly, stirring occasionally for 15 minutes, until the vegetables are very soft
  • 2 tbsp of olive oil
  • 1 medium onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 2 tbsp of parsley
2
Next, add the garlic, turn up heat up to full and cook for a few minutes, while stirring. Add the balsamic vinegar and reduce by half. Then add the tomatoes, tomato purée and oregano
  • 1 garlic clove, minced
  • 4 tbsp of balsamic vinegar
  • 2 400g tins of chopped tomatoes
  • 1 tsp tomato purée
  • 1/2 tsp dried oregano
3
Season well with salt and pepper, reduce the heat and simmer for 15-20 minutes, uncovered until the sauce thickens and concentrates in flavour. Finish with the basil, check the seasoning and adjust accordingly before removing from the heat. Leave to to cool before using
  • 2 tbsp of basil, finely chopped
  • salt
  • black pepper
4
Preheat the oven to 240˚C/gas mark 9. Prepare the pizza base and add a thin layer of the tomato sauce leaving a gap of 2-3cm at the crust. Arrange the olives, goat's cheese, mozzarella and roquito peppers evenly around the pizza
  • 1 pizza base
  • 5 green olives, marinated
  • 50g of goat's cheese
  • 5 roquito peppers
  • 60g of buffalo mozzarella
5
If you have access to a wood fired oven the pizza will cook in 3-4 minutes at 365˚C, otherwise place in the preheated oven for 5-7 minutes until the cheese is just bubbling and the base is crispy
6
Remove the pizza from the oven and finish with the baby spinach, oregano, a pinch of salt and a drizzle of olive oil. Serve immediately
  • 2 2/3 handfuls of baby spinach leaves
  • 1 pinch of oregano
  • olive oil
  • salt

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Pizza Caprino

 
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