Hot & Spicy Veg-style spicy vegetarian pizza

Ingredients

Dough (for 2 pizzas)

• 500 g strong bread flour
• 7 g dried yeast
• 1 tsp sugar
• 1 tsp salt
• 320 ml warm water
• 2 tbsp olive oil

Tomato sauce

• 1 × 400 g tin chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 1 garlic clove, crushed
• ½ tsp chilli flakes
• Salt and pepper

Topping

• 250 g mozzarella, shredded
• 100 g chestnut mushrooms, sliced
• 1 red bell pepper, sliced
• ½ red onion, thinly sliced
• 2 green chilies, sliced
• 2 jalapeños, sliced
• 2 tbsp olive oil

Method

1. Dough. Overnight cold ferment.
2. Pre-cook mushrooms. Sauté in a dry pan over high heat 4–5 minutes until browned.
3. Sauce. Blend all sauce ingredients.
4. Shape + top. Stretch dough, sauce sparingly, mozzarella. Distribute vegetables and chilies evenly.
5. Bake. 230°C oven, 12–15 minutes until crust is golden and vegetables have charred edges.
6. Rest + finish. 2 minutes. Drizzle olive oil, season.

Tips

• Fresh green chilies first, dried as a backup. The fresh heat is what makes this pizza.
• Roast the chilies in a dry pan for 30 seconds before topping. Removes the raw bite.
• Adjust to taste — this is a starting point. Some like it hotter.