Killiney Hill Recipe
Beef pepperoni, roasted red peppers, semi sun dried tomato, goat's cheese, mozzarella cheese on tomato base drizzled with garlic puree
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Ingredients
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Pizza dough & assembly
Cheeses
Toppings
Optional finishing drizzle
Method
Prep & oven
Preheat
Place a pizza stone or inverted baking sheet on the middle rack of your oven and preheat to 500°F (260°C). If your oven doesn't reach 500°F, preheat to the highest temperature available (450–500°F). Allow the stone/sheet to heat for at least 30 minutes.
If using refrigerated dough, let it sit at room temperature for 30 minutes so it's easier to stretch. Lightly dust a work surface with flour or semolina.
Assemble pizza
Stretch dough
On a lightly floured surface, stretch or roll the dough into a 12-inch (30 cm) round. Transfer to a pizza peel or an additional inverted baking sheet sprinkled with semolina or flour to prevent sticking.
Sauce base
Spread 3 tablespoons of tomato pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust. Drizzle 1 tablespoon olive oil lightly over the sauce for extra gloss.
Cheese layer
Scatter the shredded or sliced mozzarella evenly over the sauced dough. Then evenly distribute crumbled goat cheese across the pizza in small clusters so pockets of tangy flavor remain.
Toppings placement
Arrange the beef pepperoni slices across the pizza ensuring even coverage. Top with roasted red pepper strips and the chopped semi sun-dried tomatoes, spacing them to balance texture and flavor. Season lightly with cracked black pepper (about 1 tsp) and flaky sea salt (about 1/2 tsp).
Bake & finish
Bake
Slide the pizza onto the preheated stone or inverted baking sheet. Bake for 8–12 minutes, rotating once halfway through, until the crust is golden and blistered and the cheeses are melted and slightly browned. Baking time will vary with oven temperature and stone heat.
Rest & drizzle
Remove pizza from oven and let rest on a cutting board for 2 minutes. In a small bowl, combine 1 teaspoon garlic purée with 1 teaspoon extra virgin olive oil and stir until pourable. Drizzle the garlic oil lightly over the hot pizza to accentuate the garlic flavor.
Garnish & serve
Scatter fresh basil leaves over the pizza if using, slice into 6–8 pieces, and serve immediately.