Smoky charred peppers and a sweet smoked paprika marinara sauce, topped with creamy mozzarella and fresh basil. Authentic homemade pizza at it’s finest!
FOR PIZZA DOUGH:
- 1/2 tsp active dry yeast
- 500g all purpose flour
- 300ml warm water
- 1 tsp honey
- 1/2 tbsp Bart Sea Salt Flakes
FOR MARINARA SAUCE:
- 2 small brown onions
- 2 tsp Bart Garlic Paste
- 400ml passata
- 3 tsp sundried tomato paste
- 1 tsp brown sugar
- Splash of balsamic vinegar
- 3 tsp Bart Sweet Smoked Paprika
- A generous pinch of Bart Sea Salt Flakes
- Good crack of Bart Black Pepper
- Olive oil, for frying
- 200g mozzarella pearls
- Pinch of Cayenne Pepper or sprinkle of Sweet Paprika
- Olive oil, for drizzling
- Fresh basil, torn
- 3-4 pointed red peppers
- In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir.
- Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Knead by hand 2 minutes (dough will be sticky). Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size.
- Transfer dough to a floured surface, turn to coat lightly in flour so it isn’t sticky then divide in half. Fold each piece of dough in half 8 times, gently pulling the sides over the centre like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week.
- To make the marinara sauce, finely dice the onions. Over a medium heat, add a splash of oil to a large saucepan and gently sweat the onions. As they start to soften, add the garlic and cook for a couple of minutes until fragrant. Add the paprika and cumin and cook for a couple more minutes. Next, turn up the heat and add the splash of balsamic. Allow this to cook off, then stir through the tomato paste, brown sugar, and passata. Simmer over a medium to low heat for 20-30 minutes, or until thickened and a rich dark red. Season generously.
- Whilst the sauce is cooking, char the peppers. Using a pari of tongs, hold or lay the peppers over an open flame for around 10 minutes, turning occasionally until blackened all over. Once charred, set aside and leave to cool before peeling off the blackened skin. Discard the skin and slice the peppers lengthways into 1-2cm strips.
- Once the dough has risen, allow at least 30 minutes for it to come to room temperature, then gently turn out onto a floured surface. Sprinkle over a little more flour. Start to tease and stretch the dough out by gently pushing around the centre using just fingertips, working into a disk. You want to avoid popping any bubbles. Leave the edges thicker for a thick crust. Next use one hand to press the dough and the other hand to pull it out and away. Flip the dough over the flat hand as you rotate. Repeat this until the dough feels stretchy and is slightly larger than you want - it will shrink a little as it cooks.
- Fire up your pizza oven, ensuring it comes up to temperature before you cook your pizza. When you’re ready, lightly flour the pizza stone and place the pizza base on top. Swirl over half of the marinara and dot with cheese, finishing by topping with the peppers, olives and any other toppings you fancy. Once your pizza oven is up to temperature, slide in and cook for 30 seconds, before turning and cooking for a further 30 seconds, or until the crust has coloured and the cheese has melted. Sprinkle over torn fresh basil leaves, drizzle with oil, season well and finish with a shake of paprika or cayenne.