Salt-splashed Pizzette

by | Apr 12, 2018


For the pizza dough:

  • 500g strong white bread flour
  • 1 x 7g fast action packet of yeast
  • 1 teaspoon caster sugar
  • 4 tablespoons olive oil
  • 1 tablespoon Pure Strong Brine or ½ teaspoon Pure sea salt, plus more to spritz the crisp it up

For the tomato sauce:

  • 1 tablespoon olive oil
  • 3 cloves garlic, finely sliced
  • 1 tin chopped tomatoes
  • ½ teaspoon of sugar
  • ½ teaspoon of Pure Strong Brine or a pinch of Pure Sea Salt
  • A pinch of black pepper
  • Small bunch of basil, leaves picked and stalks discarded (keep a handful of leaves for the pizza topping)

For the topping:

  • 2 x 125g balls of buffalo mozzarella
  • 1 red chilli, finely sliced
  • ½ jar artichoke hearts, drained

Individual pizzas, deliciously crisp from the Pure Strong Brine we spritz over the dough. Eat them on a warm evening with a cold glass of wine.

Start by making the pizza dough. Sieve the flour onto a clean work surface and make a well in the middle. In a jug, mix 325ml of lukewarm water with the sugar, yeast and oil and set aside for a few minutes to activate the yeast.

Pour the water into the well and use a fork to draw the flour in from the sides, gradually bringing more flour to the centre and eventually bringing the dough together in a ball with floured hands. Knead on your work surface for about 10 minutes until you have a smooth, springy dough.

Place in a lightly oiled bowl and cover with a damp tea towel. Set aside to rise for about an hour. The dough will double in size.

While the dough is rising, make the tomato sauce by warming the olive oil in a frying pan over a medium heat. Fry the sliced garlic cloves until they’re just starting to turn golden, then pour in the chopped tomatoes and stir in the sugar andPure Strong Brine. Bring to a gentle simmer, then add the black pepper and half the basil leaves and turn the heat down to low. Cook for half an hour to reduce and concentrate the flavour.

Heat the oven to 240C, or as high as it will go. Warm two large baking trays on the shelves in your oven at the same time.

Divide the pizza dough into four evenly sized balls, and roll each one out to about 5mm thick. Spread a tablespoon of tomato sauce from the centre of each pizza base, leaving a centimetre and a half around the sides. Tear the buffalo mozzarella evenly over the tops of the pizza, then scatter with the artichokes, chilli and basil leaves.

Lightly dust the warmed oven trays with flour and slide each pizza onto them (you may need to cook them in two batches). Carefully spritz the pizzas with more brine in the oven, and then cook for 6-8 minutes until golden and bubbling.

IMAGE: Jess Lea-Wilson
RECIPE: Anna Shepherd


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