A little while ago I got sent some different doughs to try. Included in the batch was some charcoal dough. I have tried shop-bought charcoal dough pizzas but have never made my own.
This charcoal pizza used Fennel Salami, Sweet Peppers, Sun-dried Tomatoes, Prosciutto Ham, Mature Cheddar, Beechwood Smoked cheese and a sprinkling of Aleppo Pepper. All my pizzas are relatively quick to do and consist of the following elements:
- Homemade Tomato Paste
- Dough from The Northern Dough Company
I do need to try my own dough at some point but the dough from The Northern Dough Company is fantastic.
These pizzas are cooked on my OONI 3 pizza oven. They only take 60-90 seconds and are absolutely gorgeous. Since I have owned the UUNI we no longer get takeaway pizza.
With the exception of the Tomato Paste the ingredients below are enough for 1 pizza.
Fennel Salami Charcoal Pizza
- Prep Time30 min
- Cook Time1 min
- Total Time31 min
Ingredients for the Tomato Sauce
- 400g Tin of Tomatoes
- 1 x Tbsp Olive Oil
- 1 x Tbsp Tomato Puree
- 1 x Garlic Clove
- 1 Tbsp of Oregano or Basil
Ingredients for the Pizza
- 3 Slices Fennel Salami
- 1 Sweet Pepper (sliced)
- 2-3 Sun-dried Tomatoes (sliced)
- 1 Slice Prosciutto Ham
- Handful of Mature Cheddar
- Handful of Beechwood Smoked Cheese
- Sprinkling of Aleppo Pepper
For the Tomato Paste
Start by emptying the tin of tomatoes into pan and gently heat. Add all the other ingredients and cook for around 15 minutes. You will find it slowly thickens up.
This is an optional step, but I like to crush the tomatoes down with a potato masher. This leaves some chunks of tomato but not too big or too many. Another option is to use a hand blender to create a smoother sauce. All down to personal preference really.
Take off the heat and put to one side until you are ready to spread on your pizza.
For the Pizza Topping
Roll out your pizza dough ready for the toppings.
Thinly spread over the tomato sauce and the cheddar then add your toppings. I put the beechwood cheese on top of the other toppings and then finally sprinkled the Aleppo pepper over the pizza,
If cooking on the UUNI you should try to get the temperature up to between 400-500°C which will mean the pizza should only take 60 to 90 seconds to cook.
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