Photography: Con Poulos / Styling: Steve Pearce
Is there ever such a thing as too much cheese? Not for this pizza recipe which combines delicious parmesan, provolone and burrata with pickled chilli for a zesty kick. Perfect as a weekend treat or for social gatherings, this recipe is bound to bring joy to any occasion. For authentic homemade pizza, we recommend our pizza dough recipe which can be made the night before to save time.
Ingredients
Method
To make the pickled chilli, combine vinegar, chilli, garlic, sugar and salt in a small saucepan and place over medium heat. Bring to a simmer and cook for 1–2 minutes or until the garlic is tender and liquid is syrupy. Take off the heat and set aside in pickling liquid to cool completely.
Prepare the pizza dough according to recipe. Instead of dividing into 2, press the dough out into a 30 x 40cm rectangular tray lined with non-stick baking paper. Set aside to rest, loosely covered with a tea towel, for 30 minutes at room temperature.
Preheat oven to 240°C (220°C fan-forced). Spread the passata over the pizza dough, leaving a 2cm border. Mix parmesan and provolone together. Scatter over the pizza base. Drizzle with oil and place in oven and bake for 20–25 minutes, or until cheese is blistered and the crust is golden.
Serve topped with torn burrata, rosemary, extra parmesan and pickled chilli.
Pickled chilli will keep refrigerated for up to 3 months. You can also buy pickled chillies in selected delicatessens.
Tip
