Ingredients

FOR THE BASE (OR USE 1 PRE-MADE SOURDOUGH PIZZA BASE):

• 250g strong white bread flour

• 5g salt

• 3g dried yeast

• 160ml warm water

• 1 tbsp olive oil

FOR THE PIZZA

• 75–100g Dorset Blue Vinny cheese, crumbled

• 80g Dorset Blue Vinny & Fig Salami, sliced

• 1 large handful fresh spinach

• 100g mozzarella, torn

• 1 tbsp olive oil

• Freshly cracked black pepper

• Optional: drizzle of honey or balsamic glaze

• 250g strong bread flour

• 1 tsp salt

• 1 tsp sugar

• 1 packet active dry yeast

• 1 tbsp olive oil

• A little semolina for shaping

• 55g Smoked Pepperoni

• Basil leaves

• 1 shallot, finely chopped

• 6 tbsp passata

• 125g mozzarella

• A few chopped Birdseye chillies if you like it extra spicy

Method

STEP 1

Mix flour, salt and yeast in a bowl (keeping salt and yeast separate at first).
Add water and olive oil, mix to a soft dough.

Knead for 8–10 minutes until smooth and elastic.
Cover and leave to rise for 1 hour, until doubled.

(If using a ready base, skip ahead.)

STEP 2

Heat your oven as hot as it will go (250°C if possible).
Place a pizza stone or baking tray inside to get properly hot.

STEP 3

Roll or stretch the dough into a rustic 10–12 inch round. Place onto baking parchment if transferring to a stone.

STEP 4

• Scatter mozzarella first as your base layer.

• Crumble over the Dorset Blue Vinny.

• Arrange slices of Blue Vinny & Fig Salami evenly.

• Add fresh spinach (it will wilt in the oven).

• Drizzle lightly with olive oil.

• Finish with cracked black pepper.

STEP 5

Slide onto the hot stone/tray and bake for 8–12 minutes until:

• The crust is golden and blistered

• Cheese is bubbling and lightly caramelised

• Salami edges begin to crisp

STEP 6

Let rest for 1–2 minutes.
Optional but recommended:
Drizzle lightly with honey to enhance the fig sweetness. Slice and serve immediately.

SERVING SUGGESTIONS

Serve on a rustic board straight from the oven. Scatter a few extra Blue Vinny crumbs over the top for drama.
Pair with:

• A crisp Dorset cider

• Or a light red like Beaujolais