Hello Everyone! This pizza was actually the last pizza I made before flying off, so it was basically a pizza with anything I had left in the fridge to top it off with (except for the smoked salmon though, I bought that especially for this pizza). I have a few others up my sleeve but I haven’t had the chance to try them out. Maybe I’ll do another pizza series later on in the year when I get around to making them again.

If you read my very first post on the pizza series, you would’ve read somewhere that I was inspired to make my own pizzas from a DIY pizza night that my friend Tara held for her birthday last year. I made sort of the similar thing as tonights post. What I had planned was to do another stuffed crust pizza recipe, but I realised, once I had lined the walls of the pizza and sealed it, the dough that I rolled out was too thin in the middle. So what I ended up doing was folding the dough back in and instead of it being a stuffed crust pizza base, I incorporated the mozzarella cheese into the dough.

PREP TIME 10 MINS | COOKING TIME 10-15 MINS | SERVES 3-4

INGREDIENTS

• Classic New York Style Pizza Dough Recipe
• White Pizza Sauce Recipe
• 1 small red onion, halved then sliced
• 125g marinated mediterranean bocconcini
• 100g smoked salmon
• 2 tsp baby capers
• 1 tsp dried chilli flakes (or fresh chillies if available)
• Handful of rocket leaves
• Mozzarella cheese

METHOD

1. Preheat oven to 220C. Place your pizza stone in the oven as well to heat it up.
2. Roll out your dough to a circle the same size as your pizza stone on a lightly floured surface as thick or thin as you want.
3. Top with a handful of mozzarella cheese and fold the dough in again to incorporate the cheese into the dough. Or, if you prefer a stuffed crust, brush around the edge with a little water, then create a wall of the mozzarella cheese all the way around. Fold the edge over the mozzarella wall and seal it in by pressing down on the damp dough to form a stuffed crust.
4. Spread a thin layer of sauce onto the dough. Be very careful not to overdo the sauce; if you use too much sauce, it’ll be too rich and also will bubble over the pizza and burn. A quarter cup to a third is just about right per pizza.
5. Top the pizza with the bocconcini, capers, and red onion. If these aren’t quite to your fancy, then get creative and top your pizza with your favourite toppings.
6. Carefully remove the stone from the oven and quickly slide the pizza over the top of the stone. Place it back in the oven and bake for about 5-7 minutes. Remove from the oven and top the pizza with the smoked salmon. Then put it back in the oven for a further 2-3 minutes or until cooked all the way through. It should not take more than 15 minutes in total.
7. Remove from the oven and top with fresh rocket leaves and chilli flakes before serving.

BON APPÉTIT

– Ally xx