Best Meat Feast Pizza
2 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 270 g Plain Flour
- 7 g Fast Action Dried Yeast
- ยฝ tsp Sea Salt
- ยฝ tsp Caster Sugar
- 2 tbsp Olive Oil
- 160 ml Tepid Water
- 3 tbsp Pizza Sauce (or passata)
- 8 Pepperoni Slices
- 160 g Pancetta ( or chopped bacon)
- 150 g Ham (sliced)
- 125 g Mozzarella
- 2 tbsp Parmesan (grated)
- 1 tsp Oregano
- Basil leaves to garnish
Method
- Preheat the oven to 240ยฐc (220 fan).
- Place the flour, yeast, salt, and sugar in a large bowl. Mix with a spoon.
- Pour in the olive oil and tepid water. Mix in with a spoon then use your hands to bring the dough together.
- Knead the dough for 1 minute on a lightly floured work surface before placing it back in the bowl (covered with clingfilm or plastic wrap) to prove for 45 minutes at room temperature (you could speed up proving by putting the bowl in a warm place like an airing cupboard).
- Roll the dough out on a lightly floured surface or cutting board to roughly 30 cm diameter and place on a pizza stone or baking tray. Leave to rest for 5 minutes whilst you get the toppings ready.
- Spread the pizza base with the tomato sauce.
- Place the pepperoni slices, sliced ham, and pancetta cubes on the pizza
- Sprinkle with grated mozzarella, Parmesan cheese, and oregano.
- Bake in a hot oven for 8-10 minutes until golden brown and bubbling.