- 500 g plain flour (’00’ pasta flour preferred)
- 10 g Fresh Yeast
- 1 teaspoon Salt
- 1 teaspoon Olive Oil
- Tomato sauce
- 1 tin plum tomatoes
- 1 Clove Garlic, Crushed
- 2 Red chillies, pricked
- 1 tablespoon Olive Oil
- Salt & Pepper
- ½ thinly sliced Red Onion
- 100 g dry cured, spicy Chorizo Sausages, thinly sliced
- 100 g Smoked Mozzarella (or normal mozzarella)
- 100 g Salted Ricotta (or fresh ricotta)
- Handful of rocket
- Sherry vinegar
Firstly make the dough by combining the flour and salt in a mixer.
Then dissolve the yeast in a little tepid water and slowly add to the dough and mix until the dough is smooth and elastic.
Allow to rest and prove until doubled in size.
For the tomato sauce, heat a little olive oil in a sauce pan and add the garlic. Cook the garlic until it starts to become a little golden in colour. Add the pricked chillies and tinned tomatoes and simmer for ten minutes. Season well with salt and pepper.
When the dough has risen, knock it back and roll on a floured surface into a rough flat circle. (Make sure that it is nice and thin).
Cover the base with tomato sauce to within a centimetre of the edge.
Scatter with the sliced red onions and chorizo.
Dot with ricotta and grated smoked mozzarella.
Cook in a pizza oven or on a heavy metal tray in a preheated hot oven 200-250 degrees C.
Remove from the oven when cooked and scatter the pizza with chopped rocket dressed with sherry vinegar.
As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit www.LifeStyleFOOD.com.au