Ingredients
| 1 red chilli | |
| 2 tablespoons olive oil | |
| 2 garlic cloves, crushed | |
| 1 x 400g can tomatoes | |
| 2 uncooked pizza bases, each divided in quarters to make 8 small rounds | |
| 50g mozzarella, roughly chopped | |
| oil, to cook |
For the sourdough pizza bases click here
Instructions
| 1. | Place the whole chilli in a dry frying pan over a high heat. |
| 2. | Char until the sides are blackened. |
| 3. | Remove from the heat and finely slice. |
| 4. | Heat the olive oil in a frying pan over a medium heat. |
| 5. | Add the garlic and chilli and fry for 2-3 minutes. |
| 6. | Add the tomatoes and cook for 10 minutes, stirring occasionally. |
| 7. | Place 4cm oil in a medium-sized pot over a high heat. |
| 8. | Take one round of pizza dough, spread it with 3 tablespoons of tomato sauce and top with 2-3 pieces of mozzarella. |
| 9. | Brush the edges of the base with water and cover with a round of dough. |
| 10. | Use your hands to bring the edges together to seal. |
| 11. | Repeat with the remaining dough. |
| 12. | Gently lower the sealed pizza fritta into the hot oil and cook for 1 minute on each side until the pizzas are golden. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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