Homemade Margherita Pizza
When it comes to homemade pizza, simple always wins: a well-made Margherita pizza is pretty much unbeatable in our eyes.
With the help of the guys at Big Green Egg, using their ceramic barbecue as a pizza oven, we topped a classic homemade base with Gran Luchito Chipotle Ketchup in place of ordinary passata. This was followed by slices of buffalo mozzarella. Finally, we substituted basil with beautifully fresh & fragrant oregano leaves, a popular ingredient in Mexican cooking. Needless to say, this is well worth a go!
24 hours 10 mins
How to make it
TO MAKE THE BASE
- It’s best to begin the dough the day before, so decide how many pizzas you’ll want to make and adapt the ingredients.
- Begin by adding the flour, water, salt and yeast to a bowl and mixing well until combined.
- Tip out onto a clean worktop with a good splash of olive oil on it.
- Knead the dough well for about 5 minutes. It will eventually come together. Don’t be tempted to add more flour.
- After 5 minutes, it will be a lot more elastic than when you began. Add a splash of olive oil to the mixing bowl and place dough back in and cover with a damp tea towel or cling film. Leave overnight to rise.
- The next day, about 2 hours before you’re ready to eat, remove the dough and separate into 2 portions. Place each base on a separate oiled plate and cover with cling film to allow to prove again.
FOR THE SAUCE
- To a food processor, add a splash of olive oil, the chopped tomatoes, tomato purée, chipotle chilli paste, sugar, dried oregano and a good pinch of salt and pepper.
- Blitz to a smooth sauce, then empty into a saucepan. Bring to a simmer and cook for 15 minutes over a low heat. It should reduce down and become a thick sauce perfect for spreading on a pizza (if it needs to be thicker, simply simmer until you are happy).
PREPARING THE PIZZAS
- Preheat the oven as high as it will go and put two baking sheets in the oven. Prepare a pizza peel, if you have one, or thin chopping board by sprinkling a little semolina or cornmeal on it and spreading it all over with your hand.
- Sprinkle a little flour onto a clean work surface and carefully place 1 dough ball on top, touching it as little as possible to keep the air in it.
- Use a floured rolling pin to roll the dough into a circular shape a little larger than the size of your peel/board (it will shrink as you move it across). Aim for about 5mm (¼in) thickness all over.
- Very carefully use the backs of your hands and knuckles to peel the flattened dough away from the worktop and place onto the peel/board. This may take a few attempts.
- Shake the peel back and forth carefully to make sure the base isn’t sticking. If it is, gently peel away the part that is sticking and sprinkle a little semolina or cornmeal underneath before laying back down.
- Spread half the spicy tomato sauce over the base, using the back of a spoon and leaving a small crust at the edge.
- Place the mozzarella slices evenly all over the pizza, followed by the whole oregano leaves. Finally, lightly drizzle with a little olive oil, using your thumb to stop it coming out too quickly and sprinkle with salt and pepper.
- Swiftly but gently shake the pizza onto the centre of the baking sheet. Cook for 5–10 minutes until the base is golden and the top is crisp and bubbled in blisters.
If you don’t have time to make your own base or sauce you could buy a ready-made dough and use our Chipotle Chilli Ketchup
Have you tried these recipes?
Uses Chipotle Mayo