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“This colourful pizza is topped with tomato, cheese, olives, chorizo, pancetta and mango - yes, Mango! Makes a change from pineapple anyway! This can also be made with a ready made pizza base if you are in a hurry.”
READY IN:
48mins
YIELD:
4 pizzas
UNITS:
US

Ingredients Nutrition

Directions

  1. For the dough: in a bowl, combine the yeast with the beer, honey, olive oil and salt. Leave for 5 minutes at room temperature to activate the yeast, and then transfer to a food processor with the strong flour and process until the dough forms a ball.
  2. The dough should be soft but not sticky. If it is too sticky, add a little more flour and process for another couple of seconds.
  3. Tip the dough onto a lightly floured work surface and knead thoroughly for 2 minutes, adding extra flour if necessary to form a smooth dough.
  4. Transfer the dough to a lightly oiled bowl and turn to coat with oil. Cover with a damp tea towel and allow to rise in a warm place for at least 1 hour. until doubled in size,.
  5. Preheat the oven to 445°F.
  6. Divide the dough into 4 and roll into balls. Put on a lightly oiled baking tray, cover with a damp tea towel and leave to rest for 15 minutes.
  7. Transfer the dough to a lightly floured surface and roll into rounds, each about 1/2in thick.
  8. Spread 2 tbsp sieved tomatoes on the base of each dough round, leaving a 2 1/2in edge. Spread the caramelised onions on top, followed by the, chorizo, mango, chili and cherry tomatoes. Top with the mozzarella, parmesan, pancetta, oregano, olives and pepper.
  9. Put on a baking tray and cook in the oven for 15-18 minutes, until crisp and bubbling. Leave to cool for 2 minutes before serving, with a little chili oil if you like.

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