Smoked Bacon and Spicy chorizo Pizza
Ingredients for topping:
1x 180g Ballymaloe Smoked bacon pasta sauce
8-10 slices of chorizo
80-100g grated mozzarella
For the base: Makes 8 bases
(Ballymaloe Cookery school Garden Cafe Pizza Dough)
680g strong white flour
50 g butter
1 packet fast acting yeast
2 level tsp salt
4 tbsp olive oil
450-500g luke warm water
To make this is a meat lovers pizza. You can replace the chorizo with pepperoni if you wish or you could add in a vegetable…
To make the dough, sieve all the dry ingredients into a large mixing bowl and add the dried yeast. Rub in the butter and mix thoroughly. Make a well in the middle of the ingredients and add the olive oil and most of the water. Add more if needed. Make a loose dough. Turn it out onto a floured counter top and cover with an upturned bowl for about 5 minutes. Then knead the dough for about 10 minutes. Leave the dough to relax again for 10 minutes. Cut into 8 equal parts (about 150g each). Brush each one with olive oil. If you have time, pop them in a plastic bag and chill as they are easier to handle.
Preheat the oven to 250C. Heat the Smoked Bacon pasta sauce in a saucepan until bubbling. Flour your work surface and roll out one of the pizza bases. (The rest can be rolled out and frozen if you’re not using them). Place the pizza base on a flat baking sheet, preferably without edges/rim and top with some of the smoked bacon pasta sauce and then the grated cheese and chorizo. Bake in the oven until the edges are golden brown and the cheese is melted and bubbling, this can be between 8-12 minutes.