Ingredients (serves 4-6 – 2 pizzas):
- 500g of self raising flour
- 250ml of water
- 2 tablespoons of olive oil
- 1 tin of chopped tomatoes
- 6 cherry tomatoes
- 2 cloves of garlic – finely sliced
- Squirt of tomato ketchup
- 1 teaspoon of oregano
- 1 teaspoon of basil
- Plenty of grated cheese
- 8 bockwurst
- 1 tablespoon of dijon/american mustard
- 1 small onion – thinly sliced
- Some mozzarella
- Toppings such as ham, chorizo, pepperoni, sweetcorn, pineapple, chicken, peppers etc.
This idea came about through a friend seeing Pizza Hut doing hot dog stuffed crusts, so I thought I’d get a few friends around and give it a go!
Pre-heat the oven to 220 degrees C. Put the chopped tomatoes, cherry tomatoes, garlic, ketchup, basil and oregano into a pan, bring it to the boil and then simmer, stirring regularly while you make the dough.
Next, we’ll make the dough for the base as in previous recipes:
“Put all the ingredients for the dough into a large mixing bowl and stir around with a knife until the dough starts to come together. Once the dough comes together add a little flour to your hands and knead the dough in the mixing bowl for a few minutes. Once it’s in a nice ball of dough, transfer it to a work surface or chopping board that’s lightly floured; I’d recommend the former as it doesn’t move around! Knead for up to a further 5 minutes until it’s nice and springy and consistent. If it gets sticky then add a little flour, if a little dry, add some water.
Use a lightly floured rolling pin to roll out the dough to your preference of size and thickness. Some people prefer a thick base pizza and others a thin and crispy. For my first attempt (this one) I rolled it out to around 3mm thick and it turned out as a nice compromise between thin n crispy and thick based.”
I blended the sauce once it had simmered for around 15 minutes so that it was perfectly smooth but if you don’t use the cherry tomatoes you won’t need to do this. Once the dough is rolled out onto the trays and the sauce is done you’re ready to construct the epic pizzas! Start by laying the bockwurst around each of the two pizza bases and a slither of mustard if you want to. Fold the pizza dough over the bockwurst to make a tight seal. Par bake the pizza bases in the oven for a minute or so. Remove them from the oven and then top with the sauce, then onions, then cheese and then… whatever you want! We went for a meat feast and a 50/50 split of hawaiian and vegetarian (even though it still had the bockwurst in the crust!). Rip some mozzarella up and place it around each pizza – this will melt into all the gaps that are left.
Place the pizzas into the baking hot oven and cook for 8-12 minutes or until bubbling and just browning off on the top. Swap the pizzas between shelves to ensure they both cook evenly. Serve up straight away!
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