For best results use a heavy based pan with an oven proof handle. Master the dough once and you can come back time and time again, changing up the toppings as you see fit.
Ingredients
Serves: 4
Time: 45 mins
For the dough:
- 500g 00 flour
- ½ tsp salt
- 1 tsp baking powder
- 2 tbsp natural yoghurt
- 150-200ml warm water
- 3 tbsp extra virgin olive oil
For the sauce:
- 2 tbsp extra virgin olive oil
- 1 clove garlic, finely sliced
- 1 tsp chilli flakes
- 200g tomato passata
For the toppings:
- 125g ball buffalo mozzarella, torn
- 16-20 slices fennel salami
- 2 tsp fennel seeds
- Good pinch chilli flakes
- 200g grated mozzarella
- Small handful basil leaves
- 2 tbsp runny honey
Method
- Preheat the oven as high as it will go.
- To make the dough, add the flour to a large mixing bowl and make a small well in the centre. Add the baking powder, salt, yoghurt and water. Mix together before adding 2 tablespoons of the oil. Further mix and when it starts to form a dough, pour out onto a floured surface and knead until smooth. Split the dough in two and roll out each piece to form a thin, round pizza base.
- To make the sauce, 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 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 the remaining oil to this and allow to heat, then spread with a ¼ of the sauce and scatter with salami, fennel and cheese.
- 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 seeds, chilli flakes, basil and cheese.
- Put in the oven for 5-6 minutes until golden and melted. As soon as it comes out, drizzle with honey. Slide onto a board, slice and repeat with the rest of the pizzas, devouring the first one as the second cooks.
