Chippy Tea Pizza

A chippy tea makes for a Mancunian's perfect scran, but put it on a pizza and we'd argue it's even more perfect.

Done in 25 minutes

Serves 4

Dish by Guest Contributor

Ingredients

Curry sauce:

1 tbsp oil (or butter)

1onion, finely chopped

3garlic cloves, finely chopped

1apple, peeled and finely chopped

1 tbspcurry powder

2 tsphoney

1/2turmeric

1/2 tspkashmiri chilli

1 tbspflour

250mlvegetable stock

1 tbspmalt vinegar

salt and pepper, to taste

Everything else:

Pizza dough

3 tbspchip shop mushy pies

handful of chip shop chips

handful of chip shop scraps (to garnish)

handful of grated cheddar

handful of grated mozzarella

We're saying out with the traditional, and in with the mushy pea base, covered in stringy cheese, chip shop chips, and finished with spicy chip shop curry sauce! Paired with an ice cold Pepsi Max, chippy tea never looked so good.

Method

Start by getting your curry sauce cooking. Saute the onions, garlic and apples in your butter in a saucepan over medium heat. Cook until dark. Once everything has broken down, add in your dry spices, mix well, and cook for a couple minutes.

Once fragrant, add your flour, cooking off the flour for another minute, before adding in your vegetable stock. Continue to mix, and cook at a simmer for 10 minutes with a lid or cartouche.

Once you have your desired consistency, season the sauce with vinegar, salt and fine pepper, to taste, before blending to your desired consistency (store with clingfilm to avoid skin forming).

Grab your shaped pizza dough, and cover with your mushy peas, followed by your chip shop chips and a handful of grated cheddar.

Pop the pizza into a pizza oven, for a couple of minutes until fluffy and slightly charred, and the cheese is bubbling.

Remove the pizza from the oven, and garnish with a generous amount of your curry sauce and a handful of batter scraps.

Finish with a light sprinkle of malt vinegar and a pinch of flaky salt.