Volcanic Cheese Pizza

If you can't get yourself down to a Japanese Domino's pizza store for a half-price volcano pizza, relax! We've got you covered!

Done in 45 minutes

Serves 4

Dish by Ori Goldberg

Ingredients

The pizza:

300g pizza dough

200gpassata

1 tbspgreen pesto

250g grated mozzarella

1/2 red onions, sliced

1/2 red pepper, diced

1/2 green pepper, sliced

4chestnut mushrooms, sliced

1 tbspsweetcorn, drained

2 slices of ham

1/4 pineapple, cut into small chunks

20gpepperoni

The cheese sauce:

568mlwhole milk

600g cheese slices

Four toppings, crispy thin base, loaded with mozzarella and bathed in a creamy cheese sauce, this is the ultimate party pizza! The only question is, who's hosting??

Method

Start by rolling out the pizza dough, until about ½ cm thick. On an oven tray, or pizza stone, place a bowl or ramekin into the centre, and lay the dough on top. Make sure the dough dips into the ramekin slightly, to act as a bowl for our cheese sauce.

Onto ¾ of the pizza, layer on the passata, and for the final third, use the pesto, and then get to topping with loads of cheese, and the following: On the pesto goes mushrooms, peppers, sweetcorn and onion, another quarter is pepperoni, another quarter is ham and pineapple, and the last being a margarita.

Bake in the oven, at 180 to 200°c for 20/25 minutes, or until the toppings have cooked, and the base is coloured and crispy.

Whilst the pizza is in the oven, let's make the cheese sauce - pour the milk into a saucepan, and start adding your cheese slices, bit by bit, until the sauce is thick and yellow.

Remove the pizza from the oven, pour in that gorgeous cheese sauce into the middle, make aure you overfill it, and enjoy!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!