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The iconic Pizza Pilgrims shares its top-hitting pizza recipes, from the unusual to the classic - and the best cocktails to match

Asparagus and pancetta Pizza

Ingredients

5 asparagus spears
40g cubed smoked pancetta
1 ball of Neapolitan pizza dough
Parmesan, for grating, plus 15g shavings, to serve
4–5 basil leaves
80g fior di latte mozzarella, torn or sliced

For the lemon and parsley oil
Makes enough for 5 pizzas
50ml (scant 1⁄4 cup) good-quality olive oil, a small handful of chopped parsley grated zest and juice of 1⁄2 lemon


1. Start by prepping the asparagus. Snap the tough ends off the spears and discard. Using a swivel peeler, peel the bottom of the asparagus to get rid of any tough skin.

2. Take a high-sided saucepan and, using your asparagus spear as a guide, fill the pan up until only the head of the asparagus is out of the water. Bring to the boil, wrap all the asparagus spears together with an elastic band and place in the water so that only the heads stick out. This will boil the stems and steam the tops, meaning perfect asparagus every time. Once tender, drain and plunge into ice-cold water, to prevent over-cooking.

3. Heat the pancetta in a frying pan and slowly cook down until the fat has rendered out and the pancetta is golden brown.
4. For the lemon and parsley oil, stir together the olive oil, parsley and lemon zest and juice. Leave to infuse.

5. Preheat the grill to its absolute highest setting, and place a large, ovenproof frying pan over a high heat and let it get screaming hot.
6. Meanwhile, flatten and stretch the dough ball to make a 10-inch pizza base.

7. Lay the pizza base flat in the hot, dry frying pan, then add a grating of Parmesan and the basil. Place the asparagus spears over the top and then scatter over the pancetta.
8. Once the base of the pizza has browned, about 1–2 minutes, add the mozzarella then place the frying pan under the grill on the highest shelf.

9. Once the crust has taken on some colour, about 1–2 minutes, drizzle with a tablespoon of the lemon and parsley oil and scatter with Parmesan shavings.

Carbonara pizza

Ingredients

1 ball of Neapolitan pizza dough
50g cooked and cooled bucatini pasta
Parmesan, for grating
80g fior di latte mozzarella, torn or sliced
60g diced guanciale (or pancetta if easier), cooked until golden
1 tbsp good-quality olive oil
1 egg yolk, broken up with a fork freshly ground black pepper

1. Preheat the grill to its absolute highest setting, and place a large, ovenproof frying pan over a high heat and let it get screaming hot.
2. Meanwhile, flatten and stretch the dough ball to make a 10-inch pizza base.

3.Lay the pizza base flat in the hot, dry frying pan then drape over the pasta (reserving a few strands). Top with a grating of Parmesan, the mozzarella, guanciale and the olive oil. Add a few more strands of pasta, then drizzle the whole pizza with the egg yolk.

4. Once the base of the pizza has browned, about 1–2 minutes, place the frying pan under the grill on the highest shelf.
5. Once the crust has taken on some colour, about 1–2 minutes, generously season with lots of black pepper and eat.

Bufala pizza

Ingredients

1 ball of Neapolitan pizza dough
80g tomato sauce
4–5 basil leaves
Parmesan, for grating
1 tbsp good-quality olive oil
80g buffalo mozzarella, torn into pieces

1. Preheat the grill to its absolute highest setting, and place a large, ovenproof frying pan over a high heat and let it get screaming hot.
2. Meanwhile, flatten and stretch the dough ball to make a 10-inch pizza base.

3. Lay the pizza base flat in the hot, dry frying pan, then, using a small ladle (or a large spoon), spoon the tomato sauce onto the middle of the pizza. Using the back of the ladle, make concentric circles to spread the sauce, beginning in the middle and finishing 11⁄2in from the edge. Then add the basil, a grating of Parmesan and the olive oil.

4. Once the base of the pizza has browned, about 1–2 minutes, add the mozzarella, then place the frying pan under the grill on the highest shelf. Or, make the pizza more like a Marinara then top with cold, fresh buffalo mozzarella. (Or do both!)


The perfect Negroni

Ingredients

25ml (1fl oz) Campari
25ml (1fl oz) London dry gin
25ml (1fl oz) Martini Rosso slice of orange, to garnish

Fill a whisky tumbler with ice. Pour over your alcohols and stir. Add the orange garnish and drink. Make another...

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