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.
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