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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 12 |
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This colourful pizza is topped with tomato, cheese, olives, chorizo, pancetta and mango - yes, Mango! Makes a change from pineapple anyway! This can also be made with a ready made pizza base if you are in a hurry. Ingredients:
1 teaspoon active dry yeast |
7/8 cup lukewarm beer or 7/8 cup water |
1 teaspoon clear honey |
1 1/2 tablespoons extra virgin olive oil |
1 1/2 teaspoons salt |
3/4 lb strong flour, plus more |
strong flour, if necessary |
1 cup sieved tomato |
3 onions, sliced and slowly caramelised |
5 ounces smoked pancetta, diced and crisped in a hot pan and drained |
5 ounces chorizo sausage, diced and crisped in a hot pan and drained |
1 mango, finely diced |
2 green chilies, finely sliced |
9 ounces cherry tomatoes, peeled |
4 fresh mozzarella balls, cheeses each sliced into five |
8 ounces parmesan cheese, grated |
1 teaspoon dried oregano |
20 black olives, pitted |
chili oil, to serve (optional) |
Directions:
1. For the dough: in a bowl, combine the yeast with the beer, honey, olive oil and salt. Leave for 5 minutes at room temperature to activate the yeast, and then transfer to a food processor with the strong flour and process until the dough forms a ball.
2. The dough should be soft but not sticky. If it is too sticky, add a little more flour and process for another couple of seconds.
3. Tip the dough onto a lightly floured work surface and knead thoroughly for 2 minutes, adding extra flour if necessary to form a smooth dough.
4. Transfer the dough to a lightly oiled bowl and turn to coat with oil. Cover with a damp tea towel and allow to rise in a warm place for at least 1 hour. until doubled in size,.
5. Preheat the oven to 445°F.
6. Divide the dough into 4 and roll into balls. Put on a lightly oiled baking tray, cover with a damp tea towel and leave to rest for 15 minutes.
7. Transfer the dough to a lightly floured surface and roll into rounds, each about 1/2in thick.
8. Spread 2 tbsp sieved tomatoes on the base of each dough round, leaving a 2 1/2in edge. Spread the caramelised onions on top, followed by the, chorizo, mango, chili and cherry tomatoes. Top with the mozzarella, parmesan, pancetta, oregano, olives and pepper.
9. Put on a baking tray and cook in the oven for 15-18 minutes, until crisp and bubbling. Leave to cool for 2 minutes before serving, with a little chili oil if you like.
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