Tune into Cook-In with Mark Moriarty on Wednesdays on RTÉ One at 8:30pm.


Makes: 4 individual 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, to taste


  • 80g salami(chopped into small pieces) or 80g sliced Chorizo (Mark uses Gubbeen)
  • 100g Irish cheese, sliced or grated (Mark uses unsmoked Gubbeen and Toonsbridge mozzarella)
  • Handful of rocket


  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 2mins by hand. Put the dough in an oiled bowl cover with a cloth and leave in a warm place for 1 hour to double in size.
  3. Tip the dough onto a floured bench and knead lightly. Cut the dough into 4. Roll into balls and let rise for another 30 minutes. Roll into roughly 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 preheated oven at 200c for 30mins.
  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, preheat your grill to its maximum setting. Now, heat a large wide heavy-based pan or shallow pot over a high flame/setting. Once smoking, dust some flour on the pan and add your dough, allow to sit for 30 seconds.
  7. Spread your tomato 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 5-6mins or until golden and bubbling.
  8. Remove from oven, top with fresh rocket and slice