Watch Donal's Family Food in Minutes on RTÉ One, Wednesdays at 8.30pm.
Ingredients
Serves 4
Takes 30 minutes
For the dough:
- 500g 00 flour
- ½ tsp salt
- 1tsp baking powder
- 2tbps natural yoghurt
- 2tbps extra virgin olive oil
- 150-200ml warm water
For the sauce:
- 2tbsp extra virgin olive oil
- 1 clove garlic, finely sliced
- 1 tsp chilli flakes
- 200g passata
For the toppings:
- 16-20 slices Italian salami
- 1 bulb fennel, very finely sliced
- 200g grated mozzarella
- 125g ball buffalo mozzarella
- 2 tbsp runny honey
- Good pinch chilli flakes
- Small handful basil leaves
Method
- Heat the oven as high as it will go. Make the dough, mix the flour and baking powder with 1tsp of salt. Make a well in the centre and add the water, yogurt and oil and mix together and knead until you have a smooth dough.
- Heat the oil in a small saucepan over a low-medium heat. Add the garlic and chilli followed by the passata. Simmer until reduced a little to a lovely thick spreadable sauce.
- Heat a skillet or heavy based ovenproof frying pan (cast iron is the best) over a medium-high heat on the hob. Add a little of the remaining oil to this and allow to heat.
- Divide the dough into 4 and roll each out to the size of your skillet. Put in one of the pizza bases and cook for a minute until it bubbles lightly, then spread with a ¼ of the sauce and scatter with salami, fennel and cheese.
- Put in the oven for 5-6 minutes until golden and melted. As soon as it comes out, drizzle with honey, chilli flakes and scatter over basil leaves. Slide onto a board and repeat with the rest of the pizzas.
