- 500g/1lb 2oz strong white flour, plus extra for dusting
- ½ tsp salt
- 7g sachet dried fast action yeast
- 1 tbsp olive oil
- 2 tbsp olive oil
- 2 banana shallots, finely chopped
- 2 garlic cloves, finely chopped
- 2 x 400g/14oz cans chopped tomatoes
- 2 tsp sugar
- 1 bunch fresh basil leaves, chopped
- 2 large buffalo mozzarella, thickly sliced
- 200g/7oz piquillo peppers, thickly sliced
- 16 slices pata negra ham
- 2 handfuls rocket leaves
- small handful basil leaves
- 2 tbsp olive oil
- 1 tbsp malden salt
- 200g/7oz padron peppers
- For the pizza dough, place the flour, salt and yeast into a large bowl, add 300ml/10½fl oz warm water and the olive oil and mix together to form a dough.
- Knead the dough for at least five minutes, until elastic.
- Cover the dough with cling film, then set aside and allow to prove for one hour.
- Divide the dough into four equal pieces and roll each piece into a ball, then roll out onto a floured work surface until about 5mm/¼in thick.
- Place onto a floured baking tray and set aside to prove for 30 minutes.
- Meanwhile, for the topping, heat a frying pan until hot, and then add the oil, shallots and garlic and fry for 3-4 minutes. Add the tomatoes, sugar and the chopped basil and bring to the boil.
- Reduce the heat and simmer for 20 minutes, or until the sauce has thickened. Season to taste with salt and freshly ground black pepper and set aside to cool.
- Preheat the oven to 220C/425F/Gas 7.
- Place a heavy baking tray or a pizza stone into the oven to preheat.
- Spoon the cooled tomato sauce thinly over the pizza.
- Scatter the mozzarella and piquillo peppers over the top.
- Carefully transfer the pizza into the oven, pushing the pizzs from the floured tray onto the hot tray or pizza stone.
- Cook for 8-10 minutes, or until the base is crisp and the topping is cooked through.
- Remove the pizza from the oven and arrange the pata negra on top. Scatter over the rocket and basil leaves.
- For the salad, heat a frying pan until hot, add one tablespoon of the olive oil, the malden salt and padron peppers and fry for 2-3 minutes until golden-brown. Remove the peppers from the pan and set aside to drain on kitchen paper.
- Serve the pizza with the peppers alongside.