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.


  • 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)


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 4432kj
  • Fat Total 224g
  • Saturated Fat 96g
  • Protein 202g
  • Carbohydrate 406g
  • Sugar 87g
  • Sodium 6936mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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