Pomora Spicy Meat Feast Pizza Recipe
< Blog Home Article by Pomora - Date: Tue, 11 Nov 2014
A thin and crispy base provides the platform for a selection of delicious Italian meats in this classic pizza.
Ingredients for 2 large or 4 small pizzas:
For the pizza base:
7g sachet dried active yeast
150ml warm water
1 tsp sugar
25ml Pomora extra virgin olive oil
250g plain flour
1 tsp salt
Bunch of fresh basil, chopped
1 clove of garlic, chopped
10-12 cherry tomatoes
100g fresh mozzarella, chopped into small pieces
Selection of bresaola, coppa, cotechino, pepperoni, prosciutto or speck alto adige
Pomora chilli flavoured oil
For the pizza dough:
Put the yeast, sugar and Pomora extra virgin olive oil in a bowl and add the warm water. Leave for 10 minutes for the yeast to activate.
Put the flour and salt into a large bowl and make a well in the centre of the flour. Add the yeast mixture to the well and mix until you have a dough.
Knead the dough for 5 minutes until it is stretchy and glossy then return to the bowl, cover with cling film and leave for an hour in a warm place to rise.
Knead the dough again and roll out so that it forms a thin (3mm) base.
Pre-heat your oven to its maximum temperature and place your baking tray on the top shelf to get really hot.
Place the pizza onto the hot baking tray, return to the oven and bake for 6 minutes at 240 degrees Celcius.
Remove the base from the oven and add your toppings.
For the toppings:
Mix the passata, basil and garlic together and then spread over the pizza base leaving a small gap around the edge.
Sprinkle the mozzarella, meats and cherry tomatoes onto the pizza and top with a generous splash of Pomora chilli flavoured oil.
Return to the oven for a further 3 minutes at 240 degrees Celcius.
Remove from the oven, add a few extra basil leaves, the rocket leaves and a splash more Pomora chilli flavoured oil and serve immediately.
Loaded with meat, this pizza is sure to satisfy!