The Ultimate Pizza

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: 48 mins
• Yields: 4 pizzas

Ingredients

• For the dough

• 1  teaspoon active dry yeast
• 7⁄8 cup  lukewarm beer or 7⁄8 cup water
• 1  teaspoon clear honey
• 1 1⁄2 tablespoons extra virgin olive oil
• 1 1⁄2 teaspoons salt
• 3⁄4 lb  strong flour, plus more
•  strong flour, if necessary

• For the pizza

• 1  cup  sieved tomatoes
• 3  onions, sliced and slowly caramelised
• 5  ounces  smoked pancetta, diced and crisped in a hot pan and drained
• 5  ounces chorizo sausage, diced and crisped in a hot pan and drained
• 1  mango, finely diced
• 2  green chilies, finely sliced
• 9  ounces cherry tomatoes, peeled
• 4  fresh mozzarella balls, cheeses each sliced into five
• 8  ounces parmesan cheese, grated
• 1  teaspoon dried oregano
• 20  black olives, pitted
•  chili oil, to serve (optional)

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.