PROPERONI Crumble Tie Dye Pizza

INGREDIENTS:

• 400g tin of tomatoes
• three handfuls of PROPERONI Crumble
• small tub of single cream
• 3-5 tbsp of jalapeños plus jalapeño brine
• 70g of mozzarella (blend of low moisture grated and fior di latte)
• 5 basil leaves
• freshly grated parmesan

 

METHOD:

1. Reduce the tomatoes down and add the PROPERONI Crumble towards the end. No need to cook the Crumble but warm it to release the oils.
2. Blitz the cream and jalapeños together. Add enough brine to loosen the mixture.
3. Stretch your dough ball and oil the crusts.
4. Top with cheese, the PROPERONI Crumble, and tomato sauce.
5. Bake until crispy.
6. Finish with the jalapeño cream, fresh basil and grated parmesan.