Chilli Cherry Tomato Pizza
Who doesn’t love pizza?? According to google 90% of the world population love it! Simply add our ‘Chilli Cherry Tomato Chutney’ to your favourite shop bought or take out pizza. Alternative here is a recipe to make your OWN! This simple recipe is quick and delicious and after making it you will feel 10 feet tall! Adding our ‘Chilli Cherry Tomato Chutney’ adds that ‘je ne sais quoi’. Why try not try making your pizza Vegan by switching your mozzarella to Vegan cheese.
Step 1: Put the flour in a large bowl and then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive and bring together with a wooden spoon until you have a soft wet dough. Turn onto a lightly floured surface and knead for 5 minutes until smooth. Cover with a tea towel and set aside. You can leave the to rise if you like, but it isn’t essential for a thin crust.
Step 2: Mix the passata, Chilli Cherry Tomato Chutney (if you like it hotter; add our Extra Hot Chilli Cherry Tomato), basil and crust garlic together, then season to taste. Leave to stand at room temperature.
Step 3: Roll out the dough on a floured surface (if you’ve let it rise, give it a quick knead). Split the dough in half and roll out into large round shapes (about 25cn). The dough needs to be thin, as it will rise in the oven. Lift the rounds on 2 baking floured baking sheets.
Step 4: Heat the oven to 240c/220c fan/gas 8. Smooth sauce over bases, scatter with cheese and tomatoes. Drizzle with olive oil. Bake one at a time on the top shelf of the oven for 8-10 minutes. Serve with a sprinkle of olive oil and a scatter of rocket leaves and more ‘Chilli Cherry Tomato Chutney’.
- For the base
- 300g strong bread flour
- 1 tsp instant yeast
- 1 tsp salt
- 1 tsp olive oil (plus extra for drizzling)
- For the sauce
- 100ml passata
- Handful fresh basil
- 1 clove garlic (crushed)
- For the topping
- 125g Mozzarella (sliced)
- 2 tbs Nana Nairne chilli cherry tomato chutney
- Handful cherry tomatoes (halved)