It’s not quite as quick and easy as the Peppadew version but I promise it’s worth the effort. You can also multiply the recipe to make more pizzas.
I used my pizza stone, if you don’t have one then go and buy one – they really are a must have bit of kit for the kitchen, great for pizzas (obviously) and all sorts of other bread and baking. If you don’t want to get one then use a nice thick baking tray Just make sure its really well greased and floured
Here’s how it goes:
Ingredients for 1 pizza
For the pizza
- 175g strong plain white flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp fast action yeast
- 1 tbsp olive oil
- 1/2 tsp sugar
- 120ml warm water.
For the tomato sauce
- 1 clove of garlic
- 1 tin of tomatoes with herbs
- 1/3rd bunch of basil really finely chopped.
- Pinch of chilli flakes
- Pinch of oregano
- tomato Puree
- Olive oil
You can leave out the chilli if you would like or add some smoked paprika for a little extra twist.
For the topping
- Olive oil
- Peppadew peppers
- Hot Peperoni, thinly sliced
- Picante chorizo, thinly sliced
- 3 mushrooms, thinly sliced
- Black Pepper
You can change the toppings for your preffed ones
For the Pizzza
- Mix the yeast, water and sugar in a jug and set aside.
- Place the flour in a bowl with the salt and pepper
- Add the water and the olive oil and mix with a wooden spoon
- Once it forms a dough, kneed for 5 minutes or until the dough is stretchy, elastic and has a nice sheen to it.
- Cover the bowl and put somewhere warm for an hour or so until the dough has doubled in size.
- Remove the dough and knock out the air from it. At this point you can wrap in cling film and put in the fridge until required.
For the Tomato Sauce
- Heat a heavy based frying pan and add a glug of olive oil, Add the garlic and a squeeze of tomato puree
- As soon as the garlic starts to colour add the tomatoes, followed by the chilli and dried herbs.
- Bring to the boil, stirring continuously. Cook for about 5mins
- Tip the tomatoes through a sieve, squishing all of the big lumps out.
- Discard the basil and any lumps of garlic that are in the sieve.
- Put the sauce back into the pan and simmer for 5-10mins until its nice and thick, if it’s still a bit lumpy you can always blitz it in the blender.
- Set aside until needed, if you put it in a sterilised jar it will keep in the fridge for a week or two.
To make your pizza
When you are ready to cook your pizza:
- Lightly flour your worktop (you can use semolina if you would like a little bit more crunch on your base) Roll the dough into a ball then roll out into a nice big circle. You can make it as thick or as thin as you like but I love mine nice and thin.
- Place your tray or pizza stone in the oven and turn your oven up to 230 Degrees C.
- When the oven has been at temperature for 10mins carefully remove your stone/tray and sprinkle with a little flour or semolina and then place your base on top, it will start to bubble and rise which adds a great texture to your pizza
- Spread with a few spoonfulls of your sauce then cover with mozerella, add your mushrooms, meats and then as many of the peppadews as you would like
- Sprinkle with oregano and herbs along with a little salt and pepper, drizzle with olive oil
- Place back in the oven for 10-15mins until your pizza is crispy, golden and bubbling.
- Remove, sprinkle with parmesan and then tuck in.