A satisfying crust, lots of melty cheese and countless fresh toppings to choose from...uuummm? yeeaaaa!!! I'll have two please...not two slices...two whole pizzas...I don't have to practice monogamy with my food.

I love pizza! It's the best food reward as a kid and is the same for me now. Being treated to pizza as a child meant that you are deeply loved and you either aced your exams or that you did something really great. I can apply that childhood lesson now in my later years; the gift of pizza is a complete, irrevocable act of love.

Pizza was most likely born in Naples, Italy decades after the tomato was first introduced to Europe by Spanish Conquistadors upon their return from Central America. Initially a dish eaten by the poor, the original Neapolitan pizza was sold in the streets with an assortment of toppings. Antica Pizzeria Port’Alba, the first Italian pizza restaurant, began baking pizzas in 1738 as the dish grew in popularity, especially with the frequent flow of tourists visiting Naples.

In 1889, modern pizza was born when Chef Raffaele Esposito created the “Pizza Margherita” for the Queen consort of Italy, Margherita of Savoy. This pizza was made of tomatoes, mozzarella cheese, and basil to represent the colours of the Italian flag.

I have made countless versions of pizza and all have left tongues wagging. This recipe however, is without doubt the most outstanding. Yes, it may seem a bit daunting but I can assure you that every perfumed bite set the appropriate tone to welcome the complex yet satisfying flavour notes of this impressive, diversely-textured pizza. 

Dough

1 cup warm water 

2 tbsp. brown sugar

11 g instant yeast

2 cups flour

1 tsp. truffle salt

1 sprig rosemary, chopped

¼ cup olive oil

1. Dissolve sugar in warm water and add yeast and set aside 
2. Mix together flour, salt and chopped rosemary
3. Add oil and slowly add the yeast mixture and knead well (do not add all water at once, use enough to bring dough to a firm ball)
4. Roll out dough to approximately 13” in diameter and spread on greased/oiled pizza pan

Sauce 

½ cup spaghetti sauce (I use fresh tomatoes that have been roasted with garlic, grey culinary salt and balsamic vinegar)

2 tbsp brown sugar

1 tbsp chopped basil

1 tsp pepper sauce

3 tsp crushed garlic

• Mix all together to a paste

Toppings to be added before baking

2 cups shredded mozzarella cheese

6 tbsp cream cheese

1 green bell pepper coarsely julienned 

pineapple pieces 

1. Spread 1 tbsp olive oil to rolled out dough
2. Spread sauce on dough
3. Sprinkle shredded mozzarella cheese
4. Assemble green peppers and pineapple pieces followed by the cream cheese in small clumps (well worth the bite when baked)
5. Bake in preheated oven at 350℉ for 30 minutes
6. Pay attention to the aroma, you will know it’s time 
7. Remove immediately 

Additional components that made this pizza stellar

1 medium onion thinly sliced

¼ lb minced lamb 

1 medium ripe tomato diced and lightly seasoned with truffle salt

A handful of fresh basil leaves 

1. Season lamb with Celtic sea salt, rosemary, crushed garlic, pepper paste (according to your taste), smoked paprika, cinnamon, and a subtle hint of nutmeg
2. Caramelise onions and set aside
3. Using olive oil to coat your pan, sauté the lamb and gently cook on medium heat for about 3-5 minutes 
4. Arrange the cooked lamb, caramelised onions and seasoned tomato over the pizza and allow to cool for at least 10 minutes before adding the final touches of the basil leaves