Classic Margherita Pizza with Charcuterie

Classic Margherita Pizza with Charcuterie

Prep Time – 20 minutes +20-30 minutes proving

Cook Time – 20 minutes

Serves – makes 2 x 25cm | 10 in pizzas

Ingredients:

• 10g | 1/3 oz fresh yeast
• 110 ml |1/4 fl oz warm water
• 200g |7 oz strong flour
• ½ teaspoon salt
• 1 tablespoon olive oil
• 1 quantity salsa pizzaiola
• 225g|8oz mozzarella cheese, diced or grated
• 3 tablespoons freshly grated Parmesan cheese
• Cotswold ‘Nduja
• Charcuterie Board
• Fresh basil

Method:

Pizza

1. Cream the yeast with the sugar and 2 tablespoons of the lukewarm water
2. Sift the flour with the salt and make a well in the centre. Pour in the yeast mixture, the remaining water and the oil. Mix together to make a soft but not wet dough. Add more water or flour if necessary.
3. Turn out on to a floured surface and knead well for about 5 minutes until the dough is smooth. Place in a clean bowl and cover with greased clingfilm. Leave in a warm place until the dough has doubled in bulk.
4. Preheat the oven to 230˚C/450˚C/gas mark 8. Divide the dough in 2. Roll each piece into a 25 cm| 10 in circle. Place on greased and floured baking trays.
5. Crimp or flute the edges of the dough slightly to help keep in the filling. Spread with the pizzaiola sauce. Sprinkle with the cheese, the charcuterie and pour over a little oil. (The pizza can be left for up to 1 hour before baking).
6. Bake in the top third of the oven for 5 minutes, then turn down the temperature to 200˚C/400˚C/gas mark 6 and bake for a further 15 minutes.

 

Pizza Pizzaiola Sauce

 Ingredients:

• 1 small onion, chopped
• 3 garlic cloves, crushed
• 1kg canned chopped tomatoes
• 2 tbsp tomato purée
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• 2 tsp sugar
• salt and black pepper

 Method:

1.  Heat the oil in a saucepan on a medium heat. Add the onion and fry, stirring occasionally, for 5 minutes, until transparent.
2.  Add the garlic and cook for 1 minute, then add everything else and season with salt and pepper.
3. Bring to a boil and simmer gently for up to 1 hour, until the sauce is nice and thick.  
4. Remove the bay leaf and check the seasoning. If you want a smooth sauce, blitz it in a blender. Leave to cool.

Tip: This sauce can be frozen. I freeze it in individual portions, which thaw fast.