Serves: 2
Preparation time: 10 min.
Cooking time: 20 mins
Oven temp: 230 C /450 F / Gas Mark 8

Ingredients: Base
1 quantity Basic Pizza Dough, risen
Extra virgin olive oil for oiling and drizzling
Ingredients: Topping
2 large ripe plum tomatoes, skinned and sliced
125g/4oz red cherry tomatoes, skinned & halved
125g/4oz yellow pear tomatoes, as above
4 sun-dried tomatoes in oil, drained & chopped
Handful of basil leaves, torn into pieces
2 teaspoons grated lemon rind
12 black olives, pitted
Sea salt and pepper

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Preparation:
Knead the risen dough on a lightly floured surface, divide in half and roll out each piece to a 23cm / 9 inch round base. Transfer to 2 oiled pizza plates or a large oiled baking sheet.
Dry the tomato slices on kitchen towel. Arrange all the tomaotes over the pizza, scattering the basil, lemon rind and black olives on top. Season well and drizzle a little extra olive oil over.
Place at the top of a preheated oven at 230 C/450 F/ Gas Mark 8 for 20 minutes until the bases are crisp and the top is golden. Serve whilst hot. Bon Appetit!

This recipe was taken from "Classic Italian Cooking" published by Hamlyn ISBN 0600605582