Chef’s description, “Fresh pizza dough with a thin crust and lots of summer flavours. Perfect for sharing with friends in the garden.”
Makes 2 x 10 inch pizza
2 tsps dry active yeast
100 ml of warm water
500 g of bread flour
50 ml of olive oil
Pinch of sea salt and pinch of pepper
Pinch of flaked chillies (optional)
To prepare the dough
Put the yeast and warm water in a mixing bowl to dissolve the yeast. Now add the flour, salt, oil, and chilli. . Mix for five minutes until a little sticky (using a dough hook if on a machine). Form into a ball and pop into an oiled bowl. Cover with cling film and let it rest for at least one hour, until doubled in size.
200 g of vibrant green pesto
125 g of roasted red peppers
2tbsp of capers, drained and washed if salted (optional)
20 thin slices of chorizo sausage
200 g of grated Manchego cheese
20 basil leaves
Extra virgin olive oil
Heat up the pizza oven for 30 minutes as you assemble the pizza.
Divide the dough into two equal portions and keep one covered aside. When working the first one, roll out the dough on a lightly floured work surface to about 10 inches diameter, with half and inch thickness. Spread on half the pesto and sprinkle on the Manchego cheese. Top with half the remaining ingredients; chorizo, peppers and capers, reserving the basil and olive oil. Continue with the second ball of dough and repeat the process. Bake for one to two minutes or until the base is crisp and golden on top and bubbling. Finish with basil leaves and a drizzle of olive oil.
Chef’s tip: Top the pizza just before you pop it on the hot plate to ensure maximum crispness of the base. The oven cooks very quickly so stay close, as a few minutes is all it will need.
Chef’s wine tip : For the Sunshine Pizza, Jason recommends Tour de Belfort’s Merlot Syrah 2011. A delicious rosé made from red grapes but matured like a white wine, giving it a fresh, dry finish. To order this wine visit www.tour-de-belfort.com
Click to read Jason’s review of the ceramic outdoor pizza oven