Serves 4
INGREDIENTS:
For the dough:
450g plain flour
320ml warm water
10g instant yeast
1 tbsp sugar
2 tbsp olive oil
1 tsp salt
For the toppings:
Real Cure Dorset BresaolaReal Cure Hartgrove Coppa
Marinated Artichokes Hearts
Somerset Driftwood Goat’s Cheese Log, sliced
Basil to garnish
For the tomato sauce:
200g chopped tomatoes1 shallot, finely diced
2 cloves of garlic
2 tbsp olive oil
1 tsp oregano
Pinch of chilli flakes
Salt and pepper to season
Method:
- Make your pizza dough by whisking together the sugar, yeast and water in a bowl. Cover and rest for five minutes before adding the flour, salt and olive oil. Mix with a wooden spoon until the dough comes together, then knead on a floured surface for around five minutes. Place back in the bowl, cover and allow to rise for approx 90 minutes until doubled in size.
- Roll your dough out on a floured surface into a large circle. If you have a pizza oven, pre-heat to 250-300˚C or preheat a regular oven to 220 ˚C.
- Next, top the dough with tomato sauce – I make this in advance by simply sautéing the shallot and garlic with oil for 3-4 mins. Then adding chilli, oregano and seasoning. Pour in the chopped tomatoes and reduce the heat, cooking for 5-10 mins and blitz into a smooth pizza sauce.
- Spoon a ladle of tomato sauce onto each pizza base and top with sliced charcuterie, goat’s cheese and artichokes. Bake in the oven for 3-4 mins turning regularly and remove from the oven once the cheese is melted and the dough crust has cooked. Garnish with torn basil and serve.
