The types of soft cheese used here melt to a delicious consistency. You can also try grating some of the harder cheeses such as gouda, pecorino or emmentaler. If Bel Paese is not available, double the mozzarella quantity.
Lynn Lewis and Joachim Wahnschaffe
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FOR THE DOUGH
310 g (2 1/2 cups) plain flour
2 tablespoons olive oil
1/2 teaspoon salt
2 teaspoons (7 g) dry yeast
FOR THE TOPPING
60 ml (1/4 cup) olive oil
2 cloves garlic, finely chopped
400 g (1 2/3 cups) can chopped tomatoes
2 tablespoons tomato paste
1 teaspoon fresh oregano leaves
85 g each of fresh mozzarella, Bel Paese, gorgonzola and firm ricotta cheese
Use a large baking tray. Grease with oil. Place flour, 2 tbsp olive oil and salt in a bowl. Sprinkle yeast over 160 ml (2/3 cup) warm water to dissolve; add to the flour mixture.
Knead ingredients together in the bowl, then turn out onto a lightly floured work surface. Knead vigorously for at least 5 minutes. Roll out dough to fit the baking tray. Place on the tray, cover and leave to rise in a warm place for 30 minutes.
For the topping, heat 1 tbsp oil in a pan and fry the garlic until transparent. Add tomatoes; cook, uncovered, for 5 minutes to reduce. Stir in tomato paste and season with oregano and salt and pepper.
Preheat oven to 250 degrees C. Cut the cheeses into small slices, barely 1 cm thick. Spread tomato sauce over the dough and cover with cheese slices. Dot olives on the top. Drizzle pizza with the remaining oil and leave to rise again for a few minutes. Bake for 10–12 minutes.