- Serves: 4-6
- Cook Time:
- Prep Time: 50 minutes plus proving time
- Effort: hard
For the sauce
- 1 large red onion, diced
- 2 cloves garlic, roughly chopped
- 3 tbsp olive oil
- 150 g bacon lardons
- 1/2 tsp dried oregano
- 1/4 tsp dried chillies, flakes
- 250 g minced beef
- 800 g canned plum tomatoes
For the dough
- 260 g strong white flour, plus extra for dusting
- 3/4 tsp yeast
- 3/4 tsp sugar
- 140 ml warm water
- splash olive oil, plus extra for greasing
For the topping
- 80 g chestnut mushrooms, sliced
- 1 green pepper, sliced
- 80 g mozzarella cheese, grated
- 12 slices pepperoni
For the slaw
- 100 g gorgonzola cheese
- 4 tbsp creme fraiche
- 1/2 lemon, juice only
- 2 heads baby gem lettuce, sliced
- 2 granny smith apples, quartered, cored and sliced
- 80 g pecans, lightly toasted and roughly chopped
- 1 large handful dried cranberries
Tips and Suggestions
Ideally your pizza crust will have a bubbled and non-uniform texture, and therefore a much better taste.
Rolling out homemade pizza dough can be tricky. The gluten in the dough makes it very elastic, so it may not be easy to stretch the dough to the size you want. You may need to let the dough rest several times while rolling it out.
1. For the sauce: fry the onions and garlic in the olive oil for a few minutes, until softened. Add the bacon, oregano and chilli flakes then cover and cook for about 15 minutes, stirring occasionally.
2. Tip the mince into the onion mixture and turn up the heat. Stir to break up the mince as it cooks. When it has browned, add the tomatoes and simmer for about 20 minutes, stirring regularly.
3. For the dough: while the sauce is simmering, put the flour, yeast and sugar in a large mixing bowl, then add 1 teaspoon of salt. Gradually add the water and oil and mix until a dough forms. Knead it for about 5 minutes, then shape the dough into a ball. Place the ball back in the bowl and coat in oil. Cover with a tea towel and leave in a warm place to prove for at least an hour.
4. On a floured surface, lightly roll the dough into a round disc and let it rest for 10-15 minutes so the gluten can relax. Press, stretch or roll the dough to flatten it further, dusting with flour or dotting with olive oil to prevent sticking. Once the dough begins to snap back, let it rest for another 5-or-so minutes. Finish rolling it out to a circle about 2mm thick, then place on a baking tray and leave for 10-15 minutes to prove. Preheat the oven to its highest setting.
5. For the topping: spread the sauce over the pizza base, leaving a rim of a few centimetres around the edges. Scatter the mushrooms, green pepper and cheese over the pizza and finish with the pepperoni. Bake for about 12 minutes, or until it is golden and bubbling.
6. For the slaw: beat together the gorgonzola cheese, crème fraîche and lemon juice, adding a good grinding of black pepper. Pour in about 50ml of water ' enough to give a mixture the consistency of double cream.
7. In a large bowl, toss together the lettuce, apples, most of the pecans, half the cranberries, and the dressing. Scatter the last of the nuts and berries over the slaw before serving with the pizza.
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