A classic pizza combination, this spicy pizza can be easily changed to suit heat lovers and those who aren’t fans of massively hot pizzas. To make hotter, change some of the water and salt in the base to the liquid that the Jalapenos Chillies have been in, and to make milder, only use one tablespoon of the Jalapenos, or use different Chillies which are milder.

This deep-crust recipe is great for a light, squidgy base, which is so simple and easy to make – especially since you already know how to make a Pizza base!

Toppings

80g Sliced Salami

80g Sliced Chorizo

2tbsp drained Jalapeno Chillies

100g Cheddar

125g Ball Mozzarella

300g Passata (thick tomato sauce for the base)

1tbsp Olive Oil

Salt and Pepper

1tsp Mixed Italian Dried Herbs.

1.       Put the Passata into a pan and simmer with the olive oil and herbs for five to ten minutes, until slightly thicker and reduced. Add salt and pepper to taste.

2.       Spread evenly over the bases

3.       Grate the Cheddar, and tear the Mozzarella into small pieces.

4.       Scatter the Cheddar, Salami and Chorizo over the base, before covering evenly with the mozzarella.

5.       Bake for fifteen to twenty minutes, or until the base is crisp, and the toppings golden and crispy.

Photo courtesy of: Like_the_grand_Canyon