Mon, 2 November 2020
Ingredients:
For the base:
300 g natural yoghurt
300 g strong white bread flour
1 tsp baking powder
1 tsp fine salt
For the topping:
200 ml tomato passata
fresh
150 g mozzarella balls
60 g peperoni
60 g chorizo
1 good handful fresh basil torn
To serve:
2 tbsp olive oil plus extra to drizzle
1 clove garlic crushed
Method:
1. Slice up the chorizo and set aside.
2. Mix the natural yogurt, strong white bread flour, baking powder and fine sea salt together in a mixing bowl with a wooden spoon until it comes together as a dough.
3. Lightly flour a clean work surface then knead the dough together briefly for a minute or so.
4. This isn?t a traditional bread recipe, so you don?t want to knead too much to develop the gluten in the flour.
5. Preheat the oven to 200C, fan 180C. Lightly dust a work surface with a little plain flour. Roll the pastry into a round, roughly 25-28cm wide. Slide the pastry onto a floured, flat baking sheet.
6. Dollop over the tomato passata. Dot with mozzarella, pepperoni and chorizo and cook in the centre of the oven for 18-20 minutes.
7. Peel the garlic and grate into a bowl and stir into the olive oil.
8. Remove from the oven and finish with some torn basil, salt and a grind of black pepper.
9. Just before serving, drizzle a little more oil over the pizza, slice up and serve.
