Folláin chargrilled Red Pepper Pizza
Thin crust homemade pizzas are a rare delicacy, why not start a Folláin inspired pizza night in your home with this lip smacking pizza recipe.
Pizza’s are so easy to make at home, kids and the whole family love to get involved in this recipe, everyone can roll up their sleeves and make their own pizza creations. The dough can last in the fridge up to a week.
Prep time: 15 minutes
Cooking time: 8 minutes
Serves: 2
Recipe is great with...
Chargrilled Red Pepper Relish
Alternatives:
-
Alternatives:
- Caramelised Onion with Black Garlic Relish
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500g Odlums strong white flour2 tsp Salt12g Fresh or 1 sachet instant yeast300ml Warm water1 x 400g Tin chopped tomatoes4 – 5 tsp Folláin Fire Roasted Pepper Relish150g (5 oz) Mozzarella cheese (Vegan mozzarella)Drizzle Olive oilFresh Chopped oregano
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- First, make the pizza dough. In a bowl, mix together the flour, salt and yeast.
- Gradually add in the warm water, mixing as you add it in until the mixture comes together into a dough.
- Knead the dough on a lightly floured work surface until smooth and elastic.
- Set aside in a warm place for 30 minutes, until doubled in size.
- Meanwhile, empty the tinned tomatoes into a saucepan and add in the Folláin Fire-Roasted Pepper Relish, stir and simmer for 15 – 20 minutes.
- Preheat the oven to 200°C/400ºF/gas mark 6.
- Break down the risen pizza dough and divide it into 3 even-sized portions.
- Roll out one of the portions into a large disc and place it on a baking sheet. (The other two portions can be used at this stage or frozen).
- Spread the Folláin Fire Roasted Pepper sauce on top of the pizza base and top with the mozzarella slices, then drizzle with the olive oil and sprinkle on the chopped fresh oregano if using.
- Bake in the preheated oven for about 8 minutes.
Ingredients
- 500g Odlums strong white flour
- 2 tsp Salt
- 12g Fresh or 1 sachet instant yeast
- 300ml Warm water
- 1 x 400g Tin chopped tomatoes
- 4 – 5 tsp Folláin Fire Roasted Pepper Relish
- 150g (5 oz) Mozzarella cheese (Vegan mozzarella)
- Drizzle Olive oil
- Fresh Chopped oregano
Method
- First, make the pizza dough. In a bowl, mix together the flour, salt and yeast.
- Gradually add in the warm water, mixing as you add it in until the mixture comes together into a dough.
- Knead the dough on a lightly floured work surface until smooth and elastic.
- Set aside in a warm place for 30 minutes, until doubled in size.
- Meanwhile, empty the tinned tomatoes into a saucepan and add in the Folláin Fire-Roasted Pepper Relish, stir and simmer for 15 – 20 minutes.
- Preheat the oven to 200°C/400ºF/gas mark 6.
- Break down the risen pizza dough and divide it into 3 even-sized portions.
- Roll out one of the portions into a large disc and place it on a baking sheet. (The other two portions can be used at this stage or frozen).
- Spread the Folláin Fire Roasted Pepper sauce on top of the pizza base and top with the mozzarella slices, then drizzle with the olive oil and sprinkle on the chopped fresh oregano if using.
- Bake in the preheated oven for about 8 minutes.
