Ingredients
- 4 x 180g Fairway Assured Dough balls
- Marinara Sauce
- 30ml olive oil
- 2 cloves garlic minced/crushed
- Pinch of Fairway Assured dried Oregano
- Sea salt
- 350g Fairway Assured plum tomatoes
- Pesto Genovese
- 50g Parmesan/Pecorino Romano/Grana Pandano or similar aged hard cheese
- 1 clove garlic
- 150ml Extra Virgin Olive Oil
- 100g fresh basil
- Salt and Pepper to taste (minimal salt as cheese is salty)
- 30g softened butter and a tablespoon of olive or rapeseed oil for greasing the tray
- 300g of Fairway Assured Monterrey Jack Cheddar Slices or mature grated cheddar
- 300g Fairway Assured grated mozzarella
- A 10×14 inch Detroit pizza tray or tray with square edges
Method
Sauce
1) Sweat the garlic in the oil, in a saucepan
2) Add the tomatoes, bring to heat then turn down to a simmer
3) Add oregano, salt and pepper and simmer for around an hour, stirring a few times in between. Around half way through, mash the tomatoes with a potato masher to break them up and form a more uniform sauce (don’t blend it’s nicer with a little bit of texture)
4) When the sauce has reduced until you’re left with a thick pulpy sauce turn off and put aside.
Pesto
1) If you want to do it the authentic way pound all the ingredients in a pestle and mortar or if you want to be quick…
2) Chop the cheese into chunks, add the peeled garlic and put in a jug with the oil.
3) Blend with a stick blender and add basil, pulse to blend roughly.
