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

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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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 517
    26%
  • Carbs 80g
    31%
  • Sugar 5.5g 6%
  • Fat 14.4g 21%
  • Saturates 5.6g 28%
  • Protein 21.8g 48%
Of an adult's reference intake

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

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  • 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