Tea time

This is the Sugden Siracusa Pizza and I consider it the best thing we cook.

We ate it in a small, basic pizza place in Siracusa, Sicily. We never knew the name of the pizza but I can remember sitting there savouring every bite, trying to work out what the flavours were and how it was put together.

This is our interpretation of what we tasted that night.

1. Thin pizza dough rolled to perfection (that's Jacqui's job) onto a very hot pizza stone.
2. Sprinkle with finely chopped garlic (half clove) onto the dry base
3. Drizzle with extra virgin olive oil and a bit of coarse ground salt
4. Scatter sweet cherry tomatoes (halfed, about 10-15)
5. Scatter with sliced mozzerella (half a ball)
6. Into a very hot (as hot as it goes - smoking!) oven for 5-7 minutes until the tomatoes and base starts to char
7. Once out of the oven, scatter with a handlful of fresh chopped basil and rocket
8. Scatter coarsely grated parmesan
9. Sit back, eat, drink red wine and think of the sun on your face



:)