Chipotle Pizza


Products used:

For the sauce:

  • 1 onion, diced
  • 1 garlic clove, sliced
  • 2 tbsp sunflower oil
  • 1-2 tbsp chipotle paste
  • 400g can chopped tomatoes

For the pizza dough:

  • 500g strong white flour
  • ½ tsp salt
  • 1 tsp caster sugar
  • 1 packet instant-action dried yeast
  • 300ml tepid water

For the toppings:

  • 1 bulb garlic, finely sliced
  • 1 red onion, finely sliced
  • 50g sweetcorn
  • 110g red peppers, finely sliced
  • 75g mature cheddar, grated
  • 6 tbsp olive oil


  1. Preheat the oven to 230ºC/gas mark 9, and add the pizza stone for around 20 minutes whilst preparing.
  2. For the pizza dough, mix the flour, salt, sugar and yeast in a large bowl until well combined. Make a well in the centre of the dry ingredients and pour in the water, mixing to form a soft and slightly sticky dough.
  3. Tip the dough out onto a floured work surface and knead until smooth and elastic. Place the dough into a bowl, cover with cling film and leave to rise for one hour in a warm place.
  4. Fry the onion and garlic in the oil in a deep, wide frying pan until soft before adding the chipotle paste. Stir and cook for 1 min, then add the tomatoes and cook for 10 mins with the lid half on. Stir to make sure it doesn’t get too dry.
  5. Remove the dough from cling film, and roll out to fit within the 13” pizza stone base (about 0.5cm thickness).
  6. Spoon the chipotle base over the dough before topping with the chopped vegetables.
  7. Drizzle with olive oil and season before cooking for about 10 minutes, removing and serving from the stone.