Ingredients

Pizza Dough

• 500 g plain flour (’00’ pasta flour preferred)
• 10 g Fresh Yeast
• 1 teaspoon Salt
• 1 teaspoon Olive Oil

Tomato sauce

• 1 tin plum tomatoes
• 1 Clove Garlic, Crushed
• 2 Red chillies, pricked
• 1 tablespoon Olive Oil
• Salt & Pepper

Topping

• ½ thinly sliced Red Onion
• 100 g dry cured, spicy Chorizo Sausages, thinly sliced
• 100 g Smoked Mozzarella (or normal mozzarella)
• 100 g Salted Ricotta (or fresh ricotta)
• Handful of rocket
• Sherry vinegar

Method

• First make the dough by combining the flour and salt in a mixer.
• Then dissolve the yeast in a little tepid water and slowly add to the dough and mix until the dough is smooth and elastic.
• Allow to rest and prove until doubled in size.
• For the tomato sauce, heat a little olive oil in a sauce pan and add the garlic. Cook the garlic until it starts to become a little golden in colour. Add the pricked chillies and tinned tomatoes and simmer for ten minutes. Season well with salt and pepper.
• When the dough has risen, knock it back and roll on a floured surface into a rough flat circle.
• Cover the base with tomato sauce to within a centimetre of the edge.
• Scatter with the sliced red onions and chorizo.
• Dot with ricotta and grated smoked mozzarella.
• Cook in wood fired pizza oven or on a heavy metal tray in a preheated hot oven 200-250 degrees C.
• Remove from the oven when cooked and scatter the pizza with chopped rocket dressed with sherry vinegar.