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Lads' Night Pizza

Recipe by Paul Bloxham

Can you spot the magic ingredient? Paul reckons the beer in his pizza dough makes the base chewier and crisper. A likely story! Either way, this beast of a pizza certainly sorts the boys from the men.

Serves 1 to 2

Ingredients

For the dough

1 tsp active dry yeast
200ml beer, lukewarm (or use water instead if you prefer)
1 tsp clear honey
1½ tbsp extra virgin olive oil
1½ tsp salt
350g strong 00 flour, plus more if necessary

For the pizza

250ml tomato sofrito or passata, (sieved tomatoes )
3 onions, sliced and slowly caramelised
150g smoked pancetta, diced and crisped in a hot pan and drained
150g chorizo, diced and crisped in a hot pan and drained
1 mango, finely diced
2 green chillies, finely sliced
250g cherry tomatoes , peeled
4 fresh mozzarella cheese, each sliced into five
200g parmesan cheese, grated
2 tsp oregano, chopped
20 quality cured black olives
Freshly ground black pepper, to taste
Chilli oil to serve (optional)

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Method

In a bowl, combine the yeast with the beer, honey, olive oil and salt. Leave for 5 minutes at room temperature to activate the yeast, then transfer to a food processor along with the strong flour and process until the dough forms a ball. The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another couple of seconds.
Tip the dough onto a lightly floured work surface and knead thoroughly for 2 minutes, adding extra flour if necessary to form a smooth dough. Transfer the dough to a lightly oiled bowl and turn to coat with oil. Cover with a damp tea towel and allow to rise in a warm place until doubled in size, at least 1 hour.
Preheat the oven to 230 degrees celsius. Divide the dough into 4 and roll into balls. Place on a lightly oiled baking sheet, cover with a damp towel and leave to rest for 15 minutes. Transfer the dough to a lightly floured surface and roll into 30cm rounds, each about 1cm thick.
Spread 2 tbsp of tomato sofrito or passatta on the base of each pizza, leaving a 5cm edge. Spread the caramelised onions on top, followed by the lardons, chorizo, mango, chilli and cherry tomatoes. Top with the mozzarella, Parmesan, oregano, olives and pepper.
Bake on a baking tray in the oven for 15 to 18 minutes, until crisp and bubbling. Leave to cool for two minutes before serving with a little chilli oil if you like it hot.