Growing up, mum made pizza every few weeks much to our delight! BUT there was never enough of it and as we got older we wanted to try different toppings. This topping is one of my favourites and because it’s home made I make sure to buy the best quality pepperoni available. 1 serving equals 1 pizza!
Ingredients for 2 servings
|250g||strong white bread flour, plus extra for dusting|
|8g||instant dried yeast|
|150g||chopped tomatoes, blended until smooth|
|20||pickled jalepeno slices|
|1/2 tsp||dried oregano|
|8||fresh basil leaves|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Put the bowl of your food mixer onto the scales and weigh out your flour.
- Weigh out the yeast on one side of the bowl and the salt to the opposite side of the bowl. If the salt comes into contact with the yeast at this point it will kill it off and you won’t get a good rise.
- Add 20ml of olive oil to the bowl and approximately 150ml of the tepid water.
- Place the bowl into your food mixer and start to bring the dough together using a slow speed and the dough hook.
- After 2 minutes turn the speed a little and let it run for approximately 6 minutes.
- If you feel that the dough is a little on the dry side, feel free to add a little water until you have an elastic dough. Add a tablespoon of water at a time just to be safe!
- After another 4 minutes have passed turn the food mixer off.
- Take a large salad bowl and add the remaining 10ml of olive oil and grease the sides of the bowl.
- Wipe the residual oil onto your work surface and tip out the dough onto the oiled surface.
- Knead the dough for a minute or so before forming into a ball and placing the dough into the greased salad bowl.
- Cover the bowl in clingfilm and leave the dough to rise in a warm place. You’re looking for it to double in size so this could take an hour or just over an hour.
- When the dough has doubled in size, dust your work surface in flour and tip out the dough.
- Coat your hand in flour and knock all the air out of the dough – this can be quite a stress relieving task!
- Spend a few minutes kneading the dough before it’s time to start shaping the bases.
- Pre-heat your oven to 190°C fan/400°F and line a large baking sheet with non stick foil.
- Divide your dough equally for each pizza and start to stretch out your dough.
- I like to start this off on my work surface, using my hands and a rolling pin. If the dough is a little sticky, don’t be afraid to add a little more flour to stop it from sticking.
- Transfer the dough to your baking tray and finish stretching your dough to the edges of your baking sheet with your finger tips.
- Spoon half of the blended tomatoes onto the base and spread it around leaving as much of a crust as you’d like.
- Sprinkle half of the dried oregano over the tomatoes along with a sprinkle of salt to season the tomatoes.
- Add half of the pickled jalapeños around the surface before topping with half of the pepperoni slices.
- Add the grated mozzarella to your pizza before popping it into your oven to cook.
- Repeat for the 2nd pizza.
- Check the pizza after approximately 10 minutes and cook until the base is golden brown and the cheese is golden brown.
- Remove the pizza from the oven and finish with a few fresh basil leaves.
- If you can resist eating the pizza for a couple of minutes you’re less likely to burn your mouth with the first mouthful! Don’t say I didn’t warn you.
- It can take a couple of attempts to get confident making it. Don’t give up, keep trying and one time it will just magically happen!
- You can cook the pizza in a pizza oven as I have. Instead of placing the dough onto a lined baking sheet, I place it onto flour dusted baking parchment. Follow the other steps and when it goes into the pizza oven, leave it for approximately 2 minutes before carefully removing the baking parchment.
- If this isn’t hot enough, feel free to add more jalapeño peppers or even dried chilli.
- Check out the other pizza recipes in this recipe packs for other topping suggestions!