HOT PAN PIZZA

Makes four pizzas For the dough:

300g strong flour 7g fast-action dried yeast 150ml warm water 20g olive oil 30g Irish yoghurt 5g salt Quick Tomato sauce: 8 tomatoes, halved 3 cloves garlic 1 tbsp tomato paste Sprinkle dried herbs Salt

Toppings:

80g fresh (chopped into small pieces) or 80g sliced Chorizo 250g Irish cheese, sliced or grated (Mark uses unsmoked Gubbeen and Toonsbridge mozzarella) Handful of rocket

Method:

1 To make the dough, add the flour, dried yeast and salt together in a bowl using your hand (or in a mixer if you have one).

2 Now add the olive oil, yoghurt and warm water together and mix heavily until a wet dough is achieved. Knead for two minutes by hand. Put the dough in an oiled bowl cover with a cloth and leave in a warm place for one hour to double in size.

3 Tip the dough on to a floured surface and knead lightly. Cut the dough into four. Roll into balls and let rise for another 30 minutes. Roll into a circular shape approx ½ cm thick.

4 To make the tomato sauce, season the tomatoes with salt and dried herbs, place on a tray with the garlic cloves and some olive oil. Roast in a pre-heated oven at 200c for 30 minutes.

5 Place the tomatoes in a blender or use a potato masher, squeeze the pulp from the garlic. Add the tomato paste and blend to a sauce, pass through a sieve to remove seeds. Any extra will hold well in the freezer.

6 To cook, pre-heat your grill to its maximum setting. Now, heat a wide heavy-based pan or shallow pot over a high flame/setting. Once smoking, dust some flour on the pan and add dough, allow to sit for 30 seconds, Spread your sauce on the dough and finish with whatever toppings you like, try not to overload the dough so you can achieve a crispy base. Then fire the pan under the grill for five to six minutes or until bubbling.

7 Remove from oven, top with fresh rocket and slice.