Gazpacho Verde Picante (Spicy Green Capsicum Soup with Piquillo Mousse)
A sumptuous soup for the summer, served with a fresh dash of chardonnay vinegar.
4 individual pizza dough balls*, at room temperature
1 large can plum tomatoes
3 tbsp minced garlic
1/4 cup fresh chopped basil
1/4 cup olive oil
Salt & pepper
Dash red pepper flakes
3 cups thinly sliced mozzarella cheese
4 large fresh basil leaves
* For perfect pizza dough, see; http://www.agfg.com.au/guide/recipes/starters/pizza-dough
Heat half the oil in a saucepan and cook garlic until fragrant.
Add tomatoes and season with salt, pepper and red pepper flakes. Add chopped basil and mix well.
Cook on low heat for 10-15 minutes and set aside to cool.
Heat oven to 260 degrees Celsius.
On a lightly floured counter, press each dough ball into a flat disk and knead out with fingers into a 12 inch circle. Place each dough base onto pizza tray lightly dusted with cornmeal.
Place a large ladle of sauce onto each pizza and spread evenly, leaving a 1 inch edge at the sides. You should be able to see the dough through the sauce.
Place cheese on each pizza and place basil leaf in the center.
Bake each pizza for 10 minutes until brown.