Fancy a take­away?

PEP­PER­ONI PIZZA

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 4 1kg (2lb 4oz) strong white flour 1tbsp salt 2x7g sa­chets of dried yeast 1tbsp sugar Olive oil 2 gar­lic cloves, finely sliced 1 bunch of fresh basil, leaves picked, stalks chopped 2x400g tins chopped toma­toes 1 small red onion, finely sliced 40g (1½oz) sliced pep­per­oni 1 ball of moz­zarella, torn into pieces 120g (4¼oz) wa­ter­cress Bal­samic vine­gar Make the dough a few hours ahead. Put the flour and salt in a large bowl and make a well in the cen­tre. Dis­solve the yeast in 700ml (1¼pts) tepid wa­ter with the sugar. Stir un­til it starts to froth, then pour into the well in the flour. Us­ing your hands, mix un­til you have a soft dough, adding a lit­tle more wa­ter if needed. On a floured sur­face, knead the dough for about 5 min­utes, un­til it’s smooth and elas­tic. Place in a lightly oiled bowl, cover with a damp tea towel and leave to rise in a warm place un­til dou­bled in size, about an hour.

Mean­while, make a tomato sauce: fry the gar­lic with the basil stalks un­til golden, then add the toma­toes and sim­mer over a medium heat for 4-5 min­utes, till thick­ened. Cool, then blitz in a blender and set aside. You will use a lit­tle to­day so freeze the rest for next time.

When you’re ready to cook, pre­heat the oven to full whack. Knock the air out of the dough and di­vide into two pieces. Freeze one and roll the other into two 30cm-40cm (12in-16in) cir­cles. Trans­fer the pizza bases to two lightly oiled bak­ing sheets and spread with a thin layer of tomato sauce.

Scat­ter with onion and pep­per­oni, then dot with moz­zarella. Driz­zle with a lit­tle oil and bake 10-15 mins, un­til crisp. Re­move; scat­ter with basil leaves. Dress the wa­ter­cress with olive oil and bal­samic, sea­son and serve with your de­li­cious hot pizza.

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