- strong white bread flour 250g
- fast-action yeast 1 tsp (from a sachet)
- sugar 1 tsp
- olive oil 5 tbsp
- minced beef 300g
- celery salt ½ tsp
- garlic granules ½ tsp
- dried chilli flakes a good pinch
- emmental 200g, grated
- mozzarella block 200g, grated
- red onion 1, sliced into thin rings
- cherry tomatoes 400g tin, drained
- garlic 1 clove, chopped
- sugar 1 tsp
- tomato ketchup 2 tbsp
- mayonnaise 2 tbsp
- gherkins finely diced to make 2 tbsp
- American mustard 1 tbsp
Put the flour, yeast and 1 tsp of sea salt in a bowl. Measure out 125ml warm water then stir in the sugar and 2 tbsp olive oil. Add to the flour, mixing until it forms a dough. Tip onto a lightly oiled worksurface and knead for 10 minutes until smooth.
Put in a clean, lightly oiled bowl, cover and leave to prove somewhere warm for 1 hour.
To make the pizza sauce, whizz the drained cherry tomatoes, garlic, sugar, tomato ketchup and 1 tbsp olive oil in a small food processor until smooth.
To make the toppings, fry the minced beef in 1 tbsp of olive oil with the celery salt, garlic granules, chilli flakes and some black pepper.
To make the burger sauce, mix the mayo, 1 tbsp of the gherkins and mustard with 1 tbsp of juice from the gherkin jar, and season.
Knock the dough back and divide into 2. Roll and gently pull each piece out into a thin 28cm pizza on a sheet of baking paper.
Heat the oven to 220C/fan 200C/gas 7. Put 2 heavy baking sheets on shelves near the top of the oven and leave them to heat for at least 10 minutes.
To finish the pizzas, spread 2-3 tbsp of the tomato sauce over each (freeze any leftovers). Top with beef, cheeses, onion rings and a drizzle of olive oil. Cook for 8 -10 minutes or until the base is crisp and the cheeses golden. Drizzle with the burger sauce and the rest of the diced gherkins before serving.
- kcals 977
- fat 59.5g
- saturates 24.7g
- carbs 58.7g
- sugars 10.7g
- fibre 4.2g
- protein 49.4g
- salt 3g