Nigella's Pizza Casareccia

For the Dough:

• 250g plain flour
• 1/2 sachet dried yeast
• 1/2 teaspoon salt
• approximately 150ml warm water
• 2 tablespoons of extra virgin olive oil

For the Topping:

• 200g tinned chopped tomatoes
• 2-3 pinches dried oregano
• some Parma ham
• chopped gherkins
• mozzarella

Combine the flour, yeast and salt into a large bowl, and stir in the warm water and the olive oil. Mix until it comes together into a dough, then tip out onto a lightly floured surface and knead for about 5 minutes until the dough is smooth and bouncy. Put into an oiled bowl and turn the dough to ensure it is covered lightly in oil.


Cover bowl with cling-film and put somewhere warm for an hour, or until the dough has doubled in size.


Preheat oven to 240 degrees / gas mark 9.

Knock the air out of the dough with oiled hands and knead a little. Then press onto a baking sheet in a rustic shape :). Cover with some tomatoes which have been seasoned with the oregano, a little pepper and some salt.


Put into the hot oven for about 20 minutes, or until the base has a hollow sound when knocked.

Add the toppings of your choice - here I have used Parma ham, gherkins, and mozzarella.


Place the pizza back into the oven for 5 - 10 minutes until the base is crisp and the cheese has melted.




Serves 4 (ish).