Authentic And Traditional  Italian Food Recipes

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Calories              333                   Sugars        8 g

Protein               12 g                    Fat               14 g

Carbohydrate   43 g                    Saturates  4 g

This pizza was a favourite of the Romans. It is slightly unusual because the topping is made without a tomato sauce base.


  1. Place the yeast and sugar in a measuring jug and mix with 50 ml / 2 oz / 4 tbsp of the water.
  2. Leave the mixture in a warm place for 15 minutes or until frothy.
  3. Mix the flour with the salt and make a well in the centre.
  4. Add the oil, the yeast mixture and the remaining water.
  5. Using a wooden spoon, mix to form a smooth dough.
  6. Turn the dough out on to a floured surface and knead for 4-5 minutes or until smooth.
  7. Return the dough to the bowl, cover with an oiled sheet of cling film (plastic wrap) and leave to rise for 30 minutes or until doubled in size.
  8. Remove the dough from the bowl.
  9. Knead the dough for 2 minutes.
  10. Using a rolling pin, roll out the dough to form a square shape, then place it on an oiled baking tray (cookie sheet), pushing out the edges until even.
  11. The dough should be no more than 6 mm / 1/4 inch thick because it will rise during cooking.
  12. To make the topping, heat the oil in a pan.
  13. Add the onions and garlic and cook for 3 minutes.
  14. Add the (bell) pepper and fry for 2 minutes.
  15. Cover the pan and cook the vegetables over a low heat for 10 minutes, stirring occasionally, until the onions are slightly caramelised.
  16. Leave to cool slightly.
  17. Spread the topping evenly over the pizza base.
  18. Arrange the ham (prosciutto), Mozzarella and rosemary over the top.
  19. Bake in a preheated oven, at 200°C/ 400°F/Gas Mark 6, for 20-25 minutes.
  20. Serve hot.