Description
This is one of those pizzas that feels a bit indulgent but totally worth it. It’s cheesy, slightly spicy, and honestly a little messy in the best way.
Ingredients
Scale
Dough
- 2 cups Self-Raising flour
- 1 cup Greek yogurt
- 2 tsp olive oil
- 1/2 tsp oregano
Sauce
- 1 onion, finely chopped
- 2 tbsp olive oil
- 1 can Italian tomatoes with oregano and basil
- 1/2 tsp oregano
- Pinch of sugar
- 1/4 tsp truffle salt or regular salt
- Black pepper to taste
Toppings
- 1 red onion, halved, sliced, and separated
- 4 large garlic cloves or 6 small, chopped
- 2 jalapeno chili peppers, sliced into rings
- 1 1/2 cups mozzarella cheese, grated
- 1 cup cheddar cheese, grated
- 1/2 cup blue cheese, crumbled
- 1/2 cup goat’s cheese, crumbled
- Extra black pepper
Instructions
- In a bowl, mix 2 cups Self-Raising flour, 1 cup Greek yogurt, 2 tsp olive oil, and 1/2 tsp oregano until it comes together into a soft dough.
- If it feels a bit sticky, add a sprinkle more flour.
- Wrap it in cling wrap and let it rest while you prep everything else.
- Preheat your oven to 400⁰F (200⁰C). Lightly oil a pizza tray or pan.
- Roll out the dough to your preferred thickness.
- Place it on the tray and cook the dough for about 5 minutes just to set it. Don’t skip this; it helps avoid a soggy middle later. Let it cool slightly.
- Heat 2 tbsp olive oil in a pan, then add 1 chopped onion and cook until golden and soft.
- Add the can of Italian tomatoes, 1/2 tsp oregano, a pinch of sugar, and 1/4 tsp truffle salt or regular salt.
- Add a few grinds of black pepper.
- Let it simmer for 5 to 7 minutes until slightly thickened.
- Let it cool a bit, then blend into a smooth paste. You won’t need all of it, so don’t overload the pizza.
- Spread a thin layer of sauce over the base.
- Add 1 cup of the mozzarella cheese first as a base layer.
- Then scatter about 3/4 of the sliced red onion, half of the chopped garlic, and half of the jalapeno chili slices.
- Add the 1/2 cup of goat’s cheese, 1/2 cup blue cheese, and 1 cup cheddar cheese evenly across.
- Finish with the remaining onion, garlic, and jalapeno chili, then top with the rest of the mozzarella cheese.
- Add a few grinds of black pepper between layers if you like.
- Bake for about 12 to 15 minutes until the cheese is melted and bubbling and the edges look lightly golden. If you want a bit more colour, give it another couple of minutes.
- Let it sit for a few minutes before slicing. It’s hard to wait, but it helps everything settle.
Useful Tips
- Blue cheese can dominate quickly, so if you’re unsure, scale it back slightly.
- “Cook the base” doesn’t mean fully bake it, just a quick pre-bake.
- You don’t need all the sauce; too much will make the pizza soggy.
- Jalapeno chili heat level varies, so adjust to taste.
- Can I make the dough ahead? Yes, up to a day in the fridge.
- Can I swap cheeses? Absolutely, use what you have.
- Is it very spicy? Mild to medium, depending on your jalapenos.
Notes
Created, prepared, tried, and tested by Melanie
