Veggie? Meat feast? Caviar and gold leaf? Dress it up, dress it down, any way you like it. Pizza is perfect.
We were wandering around Stockbridge market a few weeks ago and found a phenomenal fennel salami which we would have happily munched on it’s own but as we all know, everything is better on a pizza. Paired with some finely cut broccoli and creamy mozzarella it worked a treat and we hope you like it too.
It won’t be a great pizza without a great base:
200g Strong white bread flour
1 Sachet instant yeast
1/2 tsp Salt
1/2 tsp Caster sugar
2 tbsp Rapeseed oil or EV olive oil
Mix the flour, yeast and salt together in a large bowl and stir in the oil. Gradually add the water and mixing well to form a soft dough. Knead until smooth and elastic (about 5 minutes) then cover and set aside in a warm place to prove for at least an hour and a half.
Next up, you need a really rich tomato sauce to spread on the base. This is our go to recipe and it features in a fair few of our other recipes on here too. You will have leftover sauce, you can freeze it or whip up something else with it. Our parmigiana perhaps? Simply slowly simmer all of the ingredients for an hour or so.
1 can of good quality chopped tomatoes
1/2 tsp chilli flakes
1 tsp sugar
1 tbs balsamic
1 tbs olive oil
1 tsp dried oregano
1 bay leaf
2 crushed garlic cloves
Salt & Pepper
Preheat the oven to gas mark 5.
When you’re ready to roll, dust your work surface with flour and roll the dough out into a large rectangle, enough to fill a large baking tray. Make the base as thin as you can without making any holes then arrange onto the baking tray, covering the entire surface. Rectangular pizza’s rock, there are more crispy edges and some special topping only pieces in the middle too.
Spread a thin layer of sauce over the base then sprinkle with grated hard mozzarella (or smoked scamorza for a taste sensation). Cut some broccoli into micro florets and scatter on top of the cheese before layering on plenty of salami. Bake in the oven until the base is crispy and the cheese is bubbled all over.