NYC-style pizza

Serves 10

  • 1 kg strong white bread flour, plus extra for dusting

  • 1 x 7 g sachet of yeast

  • 1 teaspoon caster sugar

  • fine sea salt

  • freshly ground black pepper

  • olive oil

  • extra virgin olive oil

  • For the tomato sauce:

  • 3 cloves of garlic, peeled

  • ½ a bunch of fresh basil, leaves picked

  • 2 x 400 g tins of plum tomatoes

  • For the topping:

  • ½ teaspoon fennel seeds

  • 150 g pork mince

  • 2 sprigs of fresh rosemary, leaves picked

  • 300 g block of mozzarella cheese, for grating

  • 30 jalapeño chillies

To make the pizza dough, place the flour on a clean work surface or in a large bowl, make a well in the middle, then gradually pour in 750ml of lukewarm water, followed by the yeast, sugar, a pinch of salt and a lug of olive oil. Use a fork to mix in the flour from the sides, then bring it together with your hands to form a slightly sticky dough. Knead the dough on a flour-dusted surface for around 5 minutes, or until soft and springy, then place in a flour-dusted bowl, cover with a damp tea towel and leave to rise for around 1 hour, or until doubled in size.



Meanwhile, make the tomato sauce. Heat 3 tablespoons of olive oil in a medium pan. Finely chop and add the garlic, tear in the basil leaves and add the plum tomatoes, then cook for 5 minutes, or until smelling and tasting fantastic. Using a hand blender, blitz the sauce until smooth, then season with salt and pepper and set aside.



Bash the fennel seeds in a pestle and mortar, then add to a medium frying pan over a medium heat with a splash of olive oil, the pork mince and rosemary leaves. Fry for around 5 minutes, or until cooked through and crisp, stirring occasionally.



Preheat the oven to 220ºC/425ºF/gas 7. Place a pizza stone in the oven to preheat. Divide the risen dough into 10 equal-sized balls, then roll out on a flour-dusted surface to roughly ½cm thick and 25cm in diameter. Grate and sprinkle over equal amounts of the mozzarella, making sure to leave a rough 2cm gap around the edges, then drizzle about 5 tablespoons of tomato sauce onto each – by adding the cheese first and the tomato second, you'll stop the base from getting soggy.



Scatter over the fennel-spiked pork, then finely slice and sprinkle over the chillies. Drizzle with olive oil, then carefully remove the pizza stone from the oven and place a few pizzas on top, depending on how many you can fit (you'll need to do this in batches). Pop in the hot oven for around 10 minutes, or until golden and crisp, then drizzle with extra virgin olive oil, slice up and serve as you go.

Nutritional Information

NYC-style pizza

With a pork & jalapeño topping

More New Year party picks recipes >
0 foodies cooked this
A New York-style thin crust, homemade tomato sauce and a spicy, meat topping, this pizza recipe is to die for.
Serves 10
1h 30m (plus proving)
Not too tricky
Method

To make the pizza dough, place the flour on a clean work surface or in a large bowl, make a well in the middle, then gradually pour in 750ml of lukewarm water, followed by the yeast, sugar, a pinch of salt and a lug of olive oil. Use a fork to mix in the flour from the sides, then bring it together with your hands to form a slightly sticky dough. Knead the dough on a flour-dusted surface for around 5 minutes, or until soft and springy, then place in a flour-dusted bowl, cover with a damp tea towel and leave to rise for around 1 hour, or until doubled in size.

Meanwhile, make the tomato sauce. Heat 3 tablespoons of olive oil in a medium pan. Finely chop and add the garlic, tear in the basil leaves and add the plum tomatoes, then cook for 5 minutes, or until smelling and tasting fantastic. Using a hand blender, blitz the sauce until smooth, then season with salt and pepper and set aside.

Bash the fennel seeds in a pestle and mortar, then add to a medium frying pan over a medium heat with a splash of olive oil, the pork mince and rosemary leaves. Fry for around 5 minutes, or until cooked through and crisp, stirring occasionally.

Preheat the oven to 220ºC/425ºF/gas 7. Place a pizza stone in the oven to preheat. Divide the risen dough into 10 equal-sized balls, then roll out on a flour-dusted surface to roughly ½cm thick and 25cm in diameter. Grate and sprinkle over equal amounts of the mozzarella, making sure to leave a rough 2cm gap around the edges, then drizzle about 5 tablespoons of tomato sauce onto each – by adding the cheese first and the tomato second, you'll stop the base from getting soggy.

Scatter over the fennel-spiked pork, then finely slice and sprinkle over the chillies. Drizzle with olive oil, then carefully remove the pizza stone from the oven and place a few pizzas on top, depending on how many you can fit (you'll need to do this in batches). Pop in the hot oven for around 10 minutes, or until golden and crisp, then drizzle with extra virgin olive oil, slice up and serve as you go.

Nutritional Information Amount per serving:
  • Calories 517 26%
  • Carbs 80g 35%
  • Sugar 5.5g 6%
  • Fat 14.4g 21%
  • Saturates 5.6g 28%
  • Protein 21.8g 48%
Of an adult woman's guideline daily amount

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

Join the club

  • Create and save recipes

  • Chat in our forums

  • Ask Jamie your questions

  • Receive our weekly newsletter

  • Special offers and promotions

  • Plus £60 Naked wines voucher

Sign me up