Long Pizzas with Assorted Toppings

CHEF’S TIP: I love topping these pizzas with whatever takes my fancy that day. I sometimes add some caramelized onions and a few drops of pesto for a delicious change.

Serves 4-6


  • Dough
    • 500ml (2 cups) flour
    • 10ml (2 tsp) sugar
    • 10g (0.35 oz) instant yeast
    • 10ml (2 tsp) coarse salt
    • 30ml (2 tbs) olive oil
    • 250ml (1 cup) warm water
  • Toppings
    • olive tapenade or sun-dried tomato paste
    • mushrooms, sliced and fried  
    • zucchini, sliced in ribbons
    • roasted eggplant
    • soft mozzarella balls, sliced
    • fresh rosemary, thyme or basil
    • coarse salt
    • black pepper


  1. For the Dough
    1. Mix dry ingredients together. Stir the olive oil and warm water together. Then fold the wet ingredients into the dry mixture and knead well to make a dough. Place in an oiled bowl and cover with plastic wrap. Leave to rise for about an hour in a warm place. 
  2. Preheat oven to 180°C.
  3. For the Toppings
    1. Divide dough in half. Roll out very thinly into 2 long rectangles. Spread with either the tapenade or tomato paste. Then top with a selection of vegetables. Scatter with mozzarella slices. Sprinkle with fresh herbs. Season well with salt and pepper
      Bake on the oven’s middle rack for about 15 minutes or until bubbling and golden. Slide off the baking tray and place directly on the oven rack for about 5 minutes.