Quick Meat Feast Pizza
Ingredients
For the base:
- 600 g natural yoghurt
- 600 g strong white bread flour
- 2 tsp baking powder
- 2 tsp fine salt
For the topping:
- 400 ml tomato passata fresh
- 300 g mozzarella balls
- 120 g peperoni
- 120 g chorizo
- 2 good handful fresh basil torn
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. Divide the dough into two.
- Lightly flour a clean work surface then knead each ball of dough 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 two rounds, each roughly 25-28cm wide. Slide the bases onto a floured, flat baking sheet.
- Dollop the tomato passata over each base. 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.
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.
This recipe makes two pizzas.
*Calorie info: includes olive oil and garlic
Nutrition
Calories: 574kcal