Method
1. Make the Dough:1. In a jug, mix the warm water with the yeast and sugar. Let sit for 10 minutes until foamy.
2. In a stand mixer bowl, combine the flour and salt.
3. Pour in the foamy yeast mixture and olive oil. Mix on low speed until a dough forms.
4. Tip the dough out onto a floured surface and knead for 5 minutes until smooth and elastic.
5. Lightly oil a bowl, place the dough inside, cover, and let rise in a warm place until doubled in size (about 1 hour).
6. Knock the dough back down and divide into 4 balls. Set aside to rest while you prepare the sauce and toppings.
2. Make the Sauce:
• In a small bowl, stir together the passata, tomato purée, and oregano.
3. Prepare for Cooking:
• Oven method: Preheat to 220°C / Gas 7 with a pizza stone or flat baking sheet inside.
• Pizza oven or screen: Heat according to your equipment's instructions.
4. Shape the Pizza:
1. Sprinkle a work surface with semolina or flour.
2. Stretch or roll each dough ball into a 11–12 inch round.
5. Top and Bake:
1. Spread a spoonful of tomato sauce over the base.
2. Add mozzarella, ham, camembert, and sliced pickled walnuts.
3. Bake until the crust is crisp and golden and the cheese is bubbling — about 10–12 minutes depending on your oven or pizza setup.
6. Serve:
• Slice and drizzle with hot honey. Add rocket leaves on top if desired.
Tip
• Try swapping the ham for pepperoni, cooked chicken, mushrooms, or your favourite toppings. • For extra heat, infuse your hot honey with chilli flakes beforehand.Ingredients
For the Dough:
• 800g strong white bread flour
• 10g dried yeast
• 2 tsp salt
• 350ml warm water
• 50ml olive oil
• 1 tsp caster sugar
• Semolina (or plain flour) for dusting
For the Sauce:
• 200ml plain passata
• 1 tbsp tomato purée
• ½ tsp dried oregano
For the Topping:
• 100g torn ham
• 200g mozzarella cheese
• 200g camembert cheese, cut into chunks
• 4 Opies pickled walnuts, thinly sliced
• Hot honey (for drizzling)
• Rocket leaves (optional, for serving)
