Merguez, Red Pepper & Burrata Pizza

Ingredients

• 500 gAll-purpose flour or bread flour
• 7 gInstant yeast
• 1 tspSalt
• 5 tbspSugar
• 350 mlWarm water
• 60 tbspOlive oil
• 4Merguez sausages
• 3Red bell peppers
• 4 tbspTomato sauce or passata
• 250 gBurrata cheese
• 100 gMozzarella cheese, shredded
• 2 tbspFresh cilantro, chopped
• 1 tspRas El Hanout spice blend
• 0.5 tspBlack pepper

Instructions

1. 1

   Make dough: Mix flour, instant yeast, salt, and sugar. Add warm water and olive oil, stirring until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic.

2. 2

   First rise: Place in an oiled bowl, cover, and let rise for 1.5–2 hours until doubled.

3. 3

   Char peppers: Char red bell peppers directly over a gas flame or under the broiler until blackened. Place in a bag for 10 minutes, then peel off the skin. Slice into strips.

4. 4

   Cook merguez: Cook merguez sausages in a skillet over medium-high heat until browned and cooked through. Slice into rounds.

5. 5

   Shape pizzas: Preheat oven to 250°C (475°F). Divide dough in half. Stretch each into a thin pizza base and place on oiled baking sheets.

6. 6

   Top and bake: Spread tomato sauce on each pizza base. Top with charred peppers, cooked merguez, and shredded mozzarella. Bake for 12–15 minutes until crust is golden and crispy.

7. 7

   Finish and serve: Remove from oven and tear burrata over the hot pizza. Sprinkle with fresh cilantro, Ras El Hanout spice blend, and black pepper. Serve immediately.