Killiney Beach Recipe
Sliced Chorizo sausage, peppadews, spring onion, goat's cheese, mozzarella cheese on tomato sauce
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Ingredients
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Dough & base
Cheeses
Toppings
Finishing
Method
Dough & base
Preheat and prepare
Preheat your oven to 250°C (475–500°F) with a pizza stone or heavy baking sheet inside. If using a home oven that doesn't reach 250°C, preheat to highest setting. Allow stone/sheet to heat for at least 30 minutes.
Shape dough
On a lightly floured surface, gently stretch or roll the prepared pizza dough into a 10–12 inch (25–30 cm) round or rectangle to your preferred thickness. Transfer to a piece of parchment paper for easier transfer to the oven.
Brush the dough lightly with 1 tablespoon olive oil, leaving a 1 cm border for the crust. Season the brushed area with 1/4 tsp salt and 1/8 tsp freshly ground black pepper, then evenly spread 3 tablespoons tomato pizza sauce over the center, leaving the border untouched. Sprinkle 1/2 tsp dried oregano over the sauce.
Cheeses
Tear or slice the soft goat cheese into small chunks and distribute them evenly across the sauced dough. Slice or tear the fresh mozzarella into thin pieces and place them evenly, leaving small gaps so the goat cheese can melt into pockets.
Toppings
Arrange the thinly sliced chorizo over the cheeses in a single layer. Scatter the halved or sliced peppadews evenly across the pizza so their sweetness and acidity come through in each bite.
Thinly slice the spring onions on a bias and scatter most over the pizza, reserving a small amount to add after baking for freshness. If you like heat, sprinkle 1/4 tsp crushed red pepper flakes across the top.
Bake & finish
Using a pizza peel or the back of a baking sheet, transfer the pizza (on the parchment) onto the preheated pizza stone or baking sheet. Bake for 8–12 minutes, rotating once halfway through, until the crust is golden and blistered and cheeses are melted and slightly browned.
Remove the pizza from the oven and let rest on a cutting board for 2 minutes. Drizzle 1 teaspoon extra-virgin olive oil and grate 1/2 teaspoon lemon zest evenly over the pizza for brightness (optional). Scatter the reserved raw spring onion slices and fresh basil leaves over the top.
Slice into 6–8 pieces and serve immediately.