A sizzlingly spicy homemade pizza with creamy mozzarella, Italian sausage, kalamata olives and fresh basil leaves
There’s nothing more delightful than a quiet, cosy weekend night in curled up in front of the TV with a freshly baked, crispy pizza. Homemade pizza tastes sooooo much better than shop-bought, and they’re they’re super easy to make too. I’ve scattered a topping of spicy ‘nduja sausage with tangy olives, capers and basil, but you can choose any topping of your choice. Just be careful not to overload the pizza as the base won’t cook properly, and you’ll end up with a soggy middle and overly crisp crust!
For the dough (makes around six med pizza doughs)
- 1kg strong white bread flour
- 1 teaspoon sea salt
- 2 x 7g dried yeast sachets
- 1 tablespoon golden caster sugar
- 4 tablespoons of extra virgin olive olive
- 650g lukewarm water
For the pizza base
- Drizzle olive oil ‘nduja
- 1 x clove garlic
- 1 x 400g tin plum tomatoes
- Bunch fresh basil leaves
- 1 teaspoon dried oregano
- Salt and pepper
For the toppings
- ‘Nduja sausage (enough to crumble on top of the pizza)
- 1 fresh torn mozzarella ball
- Handful of kalamata olives
- 1 teaspoon capers
- Handful of fresh basil
- Salt & pepper
1) To make the pizza dough, sieve the flour into a bowl. Add the salt. Mix the yeast, sugar and olive oil with the water and gradually pour into the flour, making a well in the middle of the bowl.
2) Use a fork to bring the flour from the sides of the bowl into the middle. Then start to work the dough using your hands. (Dust hands with flour to stop the dough from sticking to you).
3) Knead the dough until you reach a springy consistency.
4) Leave the dough in a bowl covered with a cool damp cloth and leave for around an hour until the dough has doubled in size.
5) Heat the oven to 180C. Remove dough to flour-dusted surface and knead it again to push the air out. Then divide into individual balls to either use straight away or you can wrap in cling film and freeze the remaining dough to use another time. It should divide into about six balls.
6) Roll the pizza dough to your desired thickness, and then you are ready to add your sauce and toppings.
7) To make the sauce: drizzle some olive oil in a pan then gently soften the garlic, adding the tomatoes. Break the tomatoes with a wooden spoon. Season with salt and pepper and add the fresh basil and dried oregano. You can either keep this sauce as a chunky base or blast quickly in a food processor for a smoother consistency. Again you can spoon immediately on top of your pizza dough (once cooled slightly) or you can freeze the remainder to use again.
8) Once you have spooned your sauce on top of your fresh pizza dough, tear rough strips of mozzarella to cover the pizza then sprinkle crumbled ‘nduja sausage (as much as you’d like) together with fresh olives and capers. (Feel free to add more or less toppings to suit your personal taste).
9) Place into a preheated oven and cook for about 25 minutes until crispy and slightly browned in top.
10) Season with salt and pepper adding some torn fresh basil leaves with a drizzle of olive oil (optional).