RECIPE WRITTEN EXCLUSIVELY FOR WHAT KATIE ATE BY
I used the same dough recipe for the pizzas as I did for the focaccia - see here.
This dough recipe will yield more than you need for 1 pizza but I tend to make the whole batch and then freeze the remaining uncooked dough in portions until required so it make pizza making night super fast!
Preheat your oven to the highest setting you can. Stone-baked Italian pizzas are generally cooked at 500˚C so the hotter you can bake your pizza the better. Also if you have a pizza stone, use that, or you can use a garden stone tile - pre-heat them in the over before adding the pizza.
Add the bresaola, asparagus and courgette onto the pizza before cooking, then once done to your liking, top with the extra ingredients listed below.
250g dough ball from master recipe - see here
200g master pizza sauce recipe - see below
FOR THE MASTER PIZZA/TOMATO SAUCE
1 large onion
4 sticks of celery
6 cloves of fat garlic
4 bay leaves
3 sprigs of fresh oregano
4 tins of cherry tomatoes
150ml of water
50ml olive oil
Large pinch of sugar
Salt & pepper
FOR THE PIZZA BEFORE COOKING
4 slices of bresaola
6 asparagus spears, thinly sliced on the diagonal
1/2 courgette, shaved into ribbons with a swivel peeler
TO GO ON PIZZA AFTER COOKING
1 burrata, torn into bite size pieces
Large handful of rocket
Roasted red and yellow peppers (optional)
Zest of 1 lemon
Olive oil, salt and pepper for drizzling
Finely dice the onions and celery and sweat off in the olive oil until translucent. Add in the garlic, bay leaves and oregano and cook out for a further 3 minutes.
Add the tins of tomatoes, sugar, water and seasoning. Cook partially covered on a low to medium heat for 45 minutes, stirring regularly to prevent the sauce from sticking.
The sauce can be blended smooth at this point if preferred, cooled and frozen if you wish for another time.