RECIPES
Make our first ever Pizza1889 special
Pizza 1889 prides itself in the authenticity and art of Italian pizza making. We keep our main menu consistent and add 3 special Pizzas each month. This is a great way of showcasing the creativity of our chefs whilst enjoying different and diverse Italian ingredients.
Our specials are always extremely popular and available for a limited time only. Why not enjoy one of our first ever Special pizzas at home using our recipe below.
RECIPE: Buffalo mozzarella with chargrilled artichoke, Napoli Salami and Roasted red pepper
Ingredients:
For the base: 350g strong bread flour, 1tsp yeast, 1tsp salt, 1tsp olive oil, plus extra for drizzling.
For the sauce: half a can of plum tomatoes, 1tsp dried oregano, a crushed garlic clove, salt, 1 tsp brown sugar.
Toppings:
large ball of buffalo mozzarella sliced, chargrilled artichoke, 6 or 7 slices of Napoli Salami, Roasted red pepper.
To finish:
handful of rocket leaves, a sprinkling of shaved parmesan
Method:
Preheat the oven to 240C. Place two baking trays in to warm.
For the base:
In a large bowl, stir together flour, yeast and salt. Make a hole in the centre and pour in 200ml warm water and olive oil and bring together using hands until you have a soft, fairly wet dough. Flour a worktop or flat surface and knead by pulling and stretching the mixture for 5 minutes until smooth.
Cover in a bowl with a tea towel and leave to stand.
For the sauce:
Blend the tomatoes, mix with garlic and oregano and add a pinch of salt and brown sugar to taste.
Making the pizza base:
Roll the dough, giving it a little knead if it has risen slightly, then separate into two and roll into balls.
On a floured surface, roll out to around 25cm diameter or, if you’re feeling adventurous, go for the traditional method by opening the base in a circular motion using the palms of your hands (just like our Pizza Chef is in the picture above – just bear in mind he’s made more than a quarter of a million pizzas in his time so he’s fairly practiced).
Put the bases onto greaseproof paper and set aside.
Topping:
Spoon the tomato sauce over the base using the back of a spoon. Leave an inch base uncovered around the edge. Add the topping by placing the sliced mozzarella evenly onto the base. Place the artichokes and Salami on top. (Vegetarians replace salami with the roasted red pepper)
Cooking the pizza:
Remove the two heated baking trays from the oven. Lift the pizzas on the parchment paper onto the baking tray and bake for around 10 minutes until crisp, swapping shelves half way through.
Finish by sprinkling with fresh Rocket and shaved parmesan. Drizzle with a little extra olive oil to serve.