Norwegian winters are made of up long nights and short days, and without much snow so far this year, the days feel even darker. This pizza is a little slice of summer, that'll brighten up dinner time as we fast approach the winter soltice.
- 300g bread flour
- 200ml lukewarm water
- 1 teaspoon of dried yeast
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- 2 tablespoons of fresh rosemary, finely chopped
- 4 yellow peppers
- 2 tablespoon olive oil
- 1 large garlic clove (skin on)
- 1 small shallot, peeled, chopped in half
- 1 tablespoon tomato puree
- Handful of basil leaves, roughly torn (optional)
- 100 ml vegetable stock
- Bag of rocket leaves
- Handful of cherry tomatoes, halved
- 150g mozerella, cut into slices
- 100g cheddar cheese, finely grated
- 1 avocado, sliced
- 3 or 4 large slices of sundried tomatoes, chopped into strips
- Drop peppers, halved (These are totally, optional, but they’re my new favourite thing and I use them on anything I can.)
Make the pizza dough first.
- Mix the flour, yeast and salt and a large bowl.
- Make a small well in the middle and pour in the lukewarm water and the olive oil.
- Mix thoroughly until you have a soft, fairly moist ball of dough.
- If you’ve got time, you can knead the dough for a few minutes on a lightly floured surface. It makes for a nicer dough, but sometimes I can’t be bothered, and it turns out just fine anyway.
- Leave the dough to rise in a bowl covered by a tea towel for about 45 minutes. Skip this step if you like a thinner, Italian-style base.
For the pepper sauce:
- Preheat the oven to 225C
- Slice the yellow papers in half lengthways, chop off the stalk, and scoop out the seeds and membrane.
- Place the peppers skin side up on a lined baking tray, along with the garlic and two shallot halves, and drizzle over the oil.
- Bake in oven for about 30 minutes, or until the skin on the peppers have blackened.
- Remove from the oven and allow to cool.
- Once the peppers are cool enough to handle, peel off the skin and roughly chop.
- Squeeze out the flesh of the roasted garlic.
- Whizz the basil leaves, garlic, chopped peppers, shallots and tomato puree together in a blender until completely smooth.
- Transfer the pepper sauce to a saucepan, add 100 mls of vegetable stock and simmer for on a low heat for 10 minutes.
To make up the pizza:
- Roll out the dough on a lined baking tray or pizza stone. We recently bought a pizza stone, and whilst it’s a pain in the ass to clean if you haven’t floured the surface properly before rolling out the dough, it results in a pizza base which is both crispy on the outside and fluffy on the inside. I’d recommend getting one of you’re a fan of making pizzas at home.
- Spoon over the pepper sauce.
- Scatter over the halved cherry tomatoes, cheddar and mozzeralla slices.
- Bake in the oven for 10-12 minutes until the dough is crisp and the cheese is golden.
- Scatter over the rocket, chopped sundried tomatoes, sliced avocados and drop peppers, drizzle with a little more olive oil, and serve.
Although I've given up eating meat (not 100%; I'm getting there), my wife hasn't. The last time I made this pizza, I made it a 'half-and-half, with her half covered in pepperoni, and mine with some pimento olives that needed eating up.