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Pork and pickled pepper pizzetta
Makes 1 Starters and mains
Ingredients
- 1 large golf-ball-sized piece of pizza dough (see below)
- 2tbsp passata
- 1 handful of grated Parmesan
- 2-3 very thin slices of coppa (cured pork shoulder)
- 2 pickled jalapeño peppers, thinly sliced
- extra virgin olive oil
Pizza dough (makes 12 pizzeta bases)
- 15g fresh or 7g fast-action yeast
- 2tbsp extra virgin olive oil
- 500g strong white flour
- 15g fine salt
Method
Preheat your oven to its highest setting (250°C/475°F/Gas 9 or above), and put a pizza stone or baking sheet in to heat up. Roll out the dough into a 20cm disc. Spread the base with passata. Lightly sprinkle with grated Parmesan and lay the thinly sliced coppa on top. Sprinkle over more Parmesan and the sliced pickled peppers. Pop the pizzetta onto your pizza stone and cook for 8 minutes or so. Add a few drops of olive oil and serve.
For the dough
Whisk together the fresh yeast (if using) with the olive oil and 300ml tepid water. In a large bowl, mix the flour, salt (and dried yeast if using) with the olive oil and the yeasty (or plain) water. Form the mixture into a ball.
Knead the dough on a floured work surface by pushing the dough backwards and forwards with your hands so that you are stretching and then pushing it back down into a ball. Repeat; give the dough a good working over. It should feel like a little work out for your hands and forearms; the dough should get increasingly springy. After 10 minutes, push the dough back into a ball, flour, place in a bowl and cover with oiled clingfilm. Leave to rise in a warm place until doubled in size. Divide into 12 balls; covered with a damp cloth, they keep in the fridge for up to 12 hours. Take out 30 minutes before you’re ready to use.
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