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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


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.
  5. 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.