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Pizza Farcita


  • Combine the flour, yeast and 2 tspn salt in a large bowl. Then slowly add enough lukewarm water to form a sticky dough (NOT WET), continually kneading. Place the dough in a lightly oiled bowl, cover with clingwrap and set aside in a warm spot until doubled in size.
  • Heat a little oil in a non-stick pan and gently saute the seasoned mushrooms.
  • To make the tomato sauce, heat a little oil in another non-stick pan and gently saute the onion, chillies and garlic until tender. Then add 2 chopped anchovies with the tomatoes, stock, seasonings and honey. Stir and cook until thick and fragrant. Taste for seasoning.
  • When ready, preheat oven to 220°-240°C fan forced (240°-260°C normal). 
  • Cut the pizza dough into 2-4 pieces on a lightly floured workbench and roll out to fit the pizza tray, spreading into the corners. Then top with the sauce, bocconcini, olives, mushrooms, prosciutto and more anchovies to taste, leaving an edge around the base. Spray with a little oil and cook high up in the oven until the crust is golden brown.
  • nb. According to my mate George Biron, a terracotta tile in the top and one on the bottom of the oven crisps up the base.


  • 500 gm unbleached bread flour
  • 1 tspn dried yeast
  • sea salt & freshly ground pepper
  • up to 300 ml lukewarm water
  • olive oil spray
  • olive oil
  • 8 large button mushrooms, cleaned & sliced
  • 1 large onion, chopped
  • 2 small red chillies, seeded & sliced
  • 2 large garlic cloves, crushed
  • anchovies
  • 2 x 400 gm cans diced tomatoes
  • 1 cup vegetable (or chicken) stock
  • 1 tspn honey
  • bocconcini, finely sliced
  • pitted black olives, halved
  • sliced prosciutto

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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