Sunday 22 July 2018

Marks Meat Feast Pizza

Marks Meat Feast Pizza
  • 450g plain flour
  • 7g fast action yeast
  • 1 tsp salt
  • 1 tbsp olive oil
  • Tomato purée
  • Mozzarella pearls
  • Grated mozzarella
  • Pepper, sliced
  • Parma ham
  • Sliced chorizo
  • Sliced salami
  • Artichoke hearts
  • Pizza stone
  • Handful of sliced black olives
Mix the flour, yeast and salt in a bowl, make a dip in the centre and pour in the oil and 300ml of warm water.  You need to bring the mix together to form a slightly wet dough.  Put the dough onto a lightly floured work surface and knead until smooth and elastic, this takes around ten minutes or so.  Put the dough into a lightly greased bowl, cover with a clean cloth and leave to rise in a warm place for about an hour until it has doubled in size.

Place the pizza stone into a cold oven and heat at 230 degrees.  Remove the dough from the bowl, to make a 12" pizza you will need about half of the dough mixture, you can freeze the other half of the dough and use within about 6 weeks. Place onto a lightly floured work surface and roll out to a size just short of the size of the pizza stone.  Remove the hot pizza stone from the oven and place the dough on top.  Add a few squirts of the tomato purée onto the top of the dough and spread across the dough using the back of a spoon, top this with a couple of handfuls of the grated mozzarella and then place your meats around the pizza along with the pepper strips and the artichoke hearts. Dot the mozzarella balls around the pizza, along with the olives and cook in the oven for around 10-15 minutes.  Once removed from the oven, scatter over some rocket leaves and serve.

I can honestly say there is nothing better than homemade pizza, the topping choices are endless so use what you want or what you have in the fridge, they taste so much better than anything you can buy from the store and they don't really take all that long.  We had this in the garden with a nice glass of chilled white wine and sat and enjoyed the last of the evening sun, perfect.

No comments:

Post a Comment