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
- 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).
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
- Remove from oven, top with fresh rocket and slice