No time for proofing pizza dough? No problemo. This quick, no-fuss slab pizza uses a clever mix of Buffalo Yogurt and self-raising flour for a soft, chewy base made in minutes. Lucy Tweed from Every Night of the Week gives the classic tomato sauce a funky twist with gochujang, you know, that deep, savoury Korean chilli paste that brings warmth without the burn! Topped with paper-thin potato, sweet onion, and nuggets of our creamy Baby Burrata. It’s a midweek pizza solution, minus the stress. Just slice it up, pass it around the table, and watch it disappear.
YOGURT PIZZA DOUGH
3½ cups Self-Raising Flour
2 cups Vannella Cheese Buffalo Yogurt
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Sea Salt
GOCHUJANG TOMATO SAUCE
1 ripe Roma Tomato
2 Tbsp Gochujang
3 Anchovy fillets
1 Garlic clove
1 big pinch Sea Salt
PIZZA TOPPINGS
2 medium Potatoes, very thinly sliced
½ small Red Onion, finely sliced
1 Tbsp Extra Virgin Olive Oil
1 big pinch Sea Salt
¼ cup Parmigiano Reggiano, grated
2 Vannella Cheese Baby Burrata 120g, room temperature
Zest of 1 Lemon, finely grated
Preheat the oven to 250°C fan (or as hot as it will go).
Sift the flour into a large bowl. Add the yogurt, olive oil, and salt. Mix with a spoon or stand mixer until a soft, sticky dough forms. Cover with a damp tea towel and rest while preparing the toppings (this short rest helps the dough develop elasticity and chew).
Blend the tomato, gochujang, anchovies, garlic, and salt into a smooth paste. The gochujang mellows in the oven, leaving a warm, savoury hum rather than heat.
Toss the sliced potatoes and onion with olive oil and salt.
Roll or stretch the dough to fit a large oiled or paper-lined rectangular tray. Spread the sauce evenly over the surface, to the very edge. Layer the potato and onion slices over the top and scatter generously with Parmesan. For a little extra kick, sprinkle over a few chilli flakes.
Bake for 25-30 minutes, or until the base is puffed and golden and the potatoes are tender and translucent.
Remove from the oven and, while still hot, tear open the Baby Burrata so the creamy centres spill over the warm pizza. Season lightly with salt, and pepper, drizzle extra virgin olive oil and flurry of lemon zest.
Slice and serve immediately, ideally with a simple rocket salad on the side.
