Quick Meat Feast Pizza
Donal's Notes
This is a quick fix pizza that needs no time for the dough to prove. Don’t overwork the dough when kneading. This will prevent the gluten from developing and help with the rise in the oven.
*Calorie info: includes olive oil and garlic
Instructions
Slice up the chorizo and set aside.
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.
Lightly flour a clean work surface then knead the dough together briefly for a minute or so. This isn’t a traditional bread recipe, so you don’t want to knead too much to develop the gluten in the flour.
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.
Dollop over the tomato passata. Dot with mozzarella, pepperoni and chorizo and cook in the centre of the oven for 18-20 minutes.
Peel the garlic and grate into a bowl and stir into the olive oil.
Remove from the oven and finish with some torn basil, salt and a grind of black pepper.
Just before serving, drizzle a little more oil over the pizza, slice up and serve.
