Sure, a traditional pizza is good. A stuffed-crust pizza is even better. But this? It’s on a whole new level, man.
I usually put a combination of mushrooms, olives, cheese, capsicum, and pepperoni on my pizza – but not today! After a request from my sister, I tried experimenting.
I’m glad I did.
The homemade base is soft and fresh, easily whipped together in a food processor. The addition of mozzarella makes for a stringy, oozy crust – this amount of cheese should be criminal! It’s way too delicious.
I served my pizza with a crispy green salad with pine nuts and tomatoes, with garlic vinaigrette alongside. Of course, I’m a firm believer that pizza can’t be properly enjoyed without Tabasco (or at least chilli powder!) – it’s my mojo.
This recipe can be nut-free and egg-free.
Serves 4
Preparation time: 45 minutes
Cooking time: 1 hour
Ingredients:
– 2 cups plain flour, plus extra
– 2 teaspoons baking powder
– 30 grams butter, cubed
– 1 cup milk
– semolina, for dusting
– 300 grams grated mozzarella (pizza) cheese
– 1 small brown onion, thinly sliced
– 1 Tablespoon olive oil
– pinch salt
– 3 rashers streaky bacon
– 2 Tablespoons tomato paste (no added sugar)
– 4 slices chorizo salami, quartered
– handful green (stuffed) olives, sliced
– large handful grated edam cheese
– ground black pepper
– sprinkling dried basil
– 50 grams blue cheese, roughly crumbled
Method:
1. Place flour, baking powder, and butter in a food processor. Blitz until crumbly. Add the milk and process just until it comes together. Turn out the dough onto a floured, clean surface. Roll into a large rectangle – around 0.5 cm thick – and dust with semolina.
2. Line a baking tray with baking paper and sprinkle on additional semolina. Carefully transfer the dough onto this. Stuff the mozzarella into the edges of the crust, folding over and pinching the dough to seal.
3. Saute the onion in the olive oil and salt in a saucepan. Stir frequently, over a low heat, until darkened and caramelised (this takes a while!). De-glaze the pan with water as necessary to prevent burning.
4. Pre-heat your oven’s grill. While the onion cooks, grill the bacon rashers on a tray until crispy. Remove to paper towels to drain, then tear into rough bits. Turn the oven to 200 degrees Celsius (bake).
5. Spread the tomato paste on the pizza base. Layer on the salami, bacon, olives, caramelised onion, edam, pepper, and basil. Bake for 25 minutes, or until the base is no longer doughy.
6. Sprinkle over the blue cheese and return to the oven for a few minutes until just melted. Serve with salad of your choice, and enjoy! 🙂
