Recipe: Smoked Pepperoni Pizza

Our take on a proper pepperoni makes this mid-week pizza recipe a hit with a crowd

Made using beef and pork, with proper authentic pepperoni spices and then oak smoked for 3 days for a flavour sensation. Top a pizza with this for a flavourful meal

Serves 4

Ingredients

250g strong bread flour
1 tsp salt
1 tsp sugar
1 packet active dry yeast
1 tbsp olive oil
A little semolina for shaping
55g Smoked Pepperoni
Basil leaves
1 shallot, finely chopped
6 tbsp passata
125g mozzarella
A few chopped Birdseye chillies if you like it extra spicy

Method

STEP 1

In a small bowl, stir together the water, sugar and the yeast. Set aside for 5 minutes until the yeast is foaming.

STEP 2

Attach a dough hook to a stand mixer, and add your flour and salt to its bowl. Mix until combined and add the yeast mixture and your olive oil. Mix again, for 5 or 6 minutes in a medium speed until the dough forms into a ball around the hook. If it is a little dry, add a small amount of water a few drops at a time until it comes together.

STEP 3

Turn the dough out on to a lightly floured surface and knead until smooth.

STEP 4

Drizzle a little oil in a bowl and brush around the sides. Place the dough inside and cover with clingfilm. Set to one side to rise for an hour, somewhere warm like a windowsill is best - the dough should double in size.

STEP 5

Turn your oven up as hot as it will go, most household ovens will reach 260C.

STEP 6

Turn your dough out on to a lightly floured surface, divide in to four balls. Shape each dough ball using your fingers and a sprinkling of semolina into a pizza shape. Push from the middle, fanning your fingers leaving a small amount of extra dough around the rim for a crust.

STEP 7

Top each with a spoonful of passata, cheese, your pepperoni and some chopped basil.

STEP 8

Place in to your oven for around 8 minutes, turning once.

STEP 9

Repeat another 3 times until you have made and cooked all for pizzas.

TIP

Use a pizza oven if you have one as the temperature can reach much higher and you will be able to cook a pizza in less than half the time.

Smoked Pepperoni Beef and Pork Pepperoni Pizza

In this recipe

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Pizza Toppings Charcuterie Platter

£14.95

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Stock your cupboard, ready to make this recipe. You can rest assured that we only use British free range pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.