Etna Pizza

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Published on 11 July 2024 by Andrew Owen (2 minutes)

If you’ve read my weekly meal plan, you’ll know that Wednesday is pizza day. Typically, I go veggie with a topping of mushrooms, red onions, green peppers and black olives. But every now and then I like to treat myself to my favorite meat pizza, the Etna. This used to be on the menu at Milano in Ireland (Pizza Express in the UK). In fact, you can still get it by ordering a margherita and requesting the additional toppings. But it’s not quite the same. I used to make my own pizza dough from a Jamie Oliver recipe, but in Ireland I’m spoiled with a choice of stone-baked pizza bases that are more convenient, thinner and taste just as good.

Base

  • 100 g tipo ‘00’ flour
  • 25 g finely ground semolina flour
  • pinch of salt (or MSG)
  • 1.75 g dried yeast
  • ½ tsp brown sugar
  • ½ tbp extra virgin olive oil

Sauce

  • 35g ’nduja sausage paste
  • 1 tbsp tomato puree
  • 1 tsp Italian dried herbs (mainly oregano)
  • pinch black pepper

Topping

  • 100g mozzarella (the kind where you have to drain the liquid before use)
  • 30 g roquito peppers (when I can’t get them I substitute palermo peppers, but they’re not as spicy)
  • 3 slices pancetta – each torn into 3 pieces (you can substitute smoked pancetta)
  • 20 g Parmigiano Reggiano cheese (grated)