100 gmsopressa, thinly sliced (about 12 slices)90 gmeach parmesan and Asiago, grated 120 gm eachFontina and provolone, grated⅓ cuporegano, finely chopped, plus extra leaves to serve1 tbsp eachfinely chopped thyme and sage1-2long red chillies, thinly slicedPizza dough7 gm (1 sachet)dried yeast200 gm (1⅓ cups)flour1 tbspextra-virgin olive oil, plus extra for drizzling
Combine yeast and 120ml water in a small bowl and stir until yeast dissolves, then set aside until starting to froth (5 minutes). Add flour, oil and a large pinch of salt and stir until combined, then turn onto a lightly floured work surface and knead until smooth and elastic (5 minutes). Place in a lightly oiled bowl, turn to coat, cover and stand in a warm place until doubled in size (1-2 hours).
Meanwhile, preheat oven to 250C. Place a heavy oven tray in oven to heat. Knock back dough, roll out to 4mm thick. Remove tray from oven, carefully place dough on tray, top with sopressa, scatter with cheese, season to taste, scatter with herbs and chilli, drizzle with extra oil and bake until golden and puffed (12-14 minutes).
Scatter with extra oregano leaves and serve hot.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.