For the pizza dough:
500g flour
40g baker’s yeast
2dl lukewarm water
1 tsp coarse salt
1dl olive oil

For the topping:
2 ‘Alheiras de Vitela’
4 tbsp tomato sauce
1 small onion
1 ripe tomato
150g sliced mozzarella cheese
1 tsp fresh oregano
1 tbsp pitted olives
50g grated cheese


Put the flour on a cold surface (marble stone or stainless steel table). In the middle, form a kind of ‘well’ with the flour, gradually pouring in the warm water, baker’s yeast, coarse salt and olive oil.
Mix everything very well with your hands until the dough peels off the table. Sprinkle with flour and let it rest for about 1 hour in a warm place.
When the dough is leavened, roll it out with a rolling pin into a 2mm thick circular shape.
Put it in a baking tray sprinkled with flour.

In the meantime, remove the skin from the ‘Alheiras de Vitela’, keeping their shape. Cut them into slices and set aside.
Cover the pizza dough with tomato sauce and mozzarella slices. Put the tomato slices, the onion slices and the ‘Alheira de vitela’. Add the olives and finish with plenty of grated cheese, covering the whole pizza.
Drizzle with olive oil and bake at 200ºC for 20 minutes.
At the time of serving sprinkle with fresh laminated oregano.


*Summer Recipe