Transform your festive leftovers into a pizza masterpiece! This Roman-style pizza features a crispy, golden crust infused with Banhoek Chilli Oil for a subtle kick.
Topped with tender slices of leftover gammon, roasted baby potatoes, and a medley of melted mozzarella and cheddar. This homemade pizza is so easy to prepare and big enough to feed a crowd. A delicious way to elevate your post-roast dinner game
SERVES 6-8
PREP TIME: 30MINS + RESTING OVERNIGHT
COOKING TIME: 30-40MINS
INGREDIENTS:
750g bread flour
1 (10g) packet instant yeast
1 ½ tsp Oryx Salt
560ml water
30ml Banhoek Chilli Oil
1 tin chopped tomatoes
2 cups mozzarella
2 cups cheddar
1 cup leftover cooked gammon sliced
1 cup leftover roasted baby potatoes
COOKING METHOD:
Making the Dough:
Combine the bread flour, yeast and salt and then add the water and Banhoek Chilli Oil. Mix until the dough comes together and then place on a floured surface and knead until smooth. Generously oil a large clean bowl and place the kneaded dough ball inside.
Cover with plastic wrap and place in the fridge overnight to rest.
Remove the dough from the fridge in the morning (roughly 2hrs before baking) to allow it to come to room temperature.
Prepping the Toppings:
While the dough rests, blitz the chopped tomatoes using a stick blender to create a sauce and grate the cheeses.
Preheat to oven to 200’c.
For the Pizza Toppings:
Generously oil a roasting tray with Banhoek Chilli Oil and press the dough into it, gently working it towards the edges.
Top with tomato sauce and cheese, then drizzle more chilli oil over the toppings and finish with more cheese.
Bake until the pizza dough is golden brown and slightly crispy (roughly 30-40mins)
Call your friends, gather the family. It’s the perfect bite of flavour!
