Makes two, 12" medium crusts OR three,10" thin crusts.
Party food! Where better to start than a home made pizza fresh out of the oven!
If you want to know how to make the best spicy pizza to pair with your favourite lager, pilsner or pale ale, just in time for the big fight! just keep on reading!
This recipe will produce 2 medium crust pizza doughs that will be topped with smoky, spicy and sweet ingredients!
Ingredients
For the dough:
Fast acting yeast - 7g
'00' flour or Strong white flour - 650g
Salt - 2 tbsp
Sugar 1 tbsp
Olive oil - 3 tbsp
Warm milk - 50ml
Warm water - 325ml
Toppings:
Diced chorizo - 70g
Pepperoni - 10 Slices
Chopped Jalapenos - 1 tbsp or to your taste
Shredded chicken - 1/2 Breast
Pesto - 1.5 tbsp or to your taste
Passata - 2 tbsp
Grated cheddar cheese - 35g
Mozzarella ball - 100g
Dried oregano - 2 pinches
Preparation
Weigh out and chop your ingredients.
Drain and slice your mozzarella ball and place onto a paper towel. This is to remove excess moisture to avoid a watery pizza.
*Top Tip*
For a tasty teaser, wrap a small amount of chorizo, jalapeno, a shred of chicken and a dollop of pesto into a slice of pepperoni and enjoy!
Method (making the pizza base)
Place your flour, yeast, salt and sugar into a mixing bowl and stir through.
Create a well in your dried mixture and add olive oil and warm milk.
Slowly add warm water while stirring to create a dough texture.
Bind mixture in the bowl with your hands and transfer to a clean floured surface.
Knead the dough for 5-10 minutes until soft and elastic, if the dough is sticky, add more flour.
Place the dough back into your mixing bowl and cover with a damp clean tea towel until doubled in size (roughly 1 hour).
Remove dough and divide into 2 or 3 equal sizes and knead again for 2 minutes.
Transfer the dough balls back to the mixing bowl and cover again for a further 30 minutes. (This would be a good time to think about cooking your chicken for the topping)
Remove dough balls from the mixing bowl and remove any excess air.
Stretch the dough over your knuckles in a circular motion to create a thin circular base 10"-12" in circumference (do not knead or use a rolling pin).
Method (cooking your pizza)
Before adding any toppings, ensure your chicken breast has been cooked in the oven for 25-30 minutes at 180°C , then shred before adding to the pizza.
Lightly oil a large, non stick frying pan fit for an oven, then place on medium to high heat. (See at the bottom of page for alternative cooking methods)
Place your pizza dough into the pan until the base starts to bubble and turn a light golden brown.
Spoon on your passata a sprinkle a dusting of cheddar cheese onto your base.
Add your pepperoni, chorizo, chicken and jalapenos at equal distances from one another.
Add your mozzarella slices at equal distances then dot your pesto around the pizza.
Sprinkle dried oregano over the pizza and transfer the pan to a pre heated grill until the cheese melts and the crust turns a golden brown.
Remove the pizza from the grill and place pizza onto a serving platter then slice.
Serve with your favourite beer and enjoy!
Alternative cooking method
Transfer pizza base to a non stick baking tray then add toppings
Transfer to a pre heated oven at 220°C or the highest setting, and bake for 10-12 minutes or until the crust is golden.