Oh, aren’t we spoilt this edition? Given that much of the Summer holidays is spent lazing about, snacking and munching, we thought we might ask our chefs to share more than one recipe with us. Here, Chef Louis shows you how to recreate the top-selling Moghul Pizza from the Heron Pizzeria.
The best part is, you may use your favourite Butter Chicken recipe to give it your own unique twist: think your tried-and-tested, family recipe coupled with Chef Louis’s tips = a taste adventure of note!
This recipe is adapted for a conventional oven but, if you have a wood-fired oven at home…you could get it pretty close to the Heron’s goodness.
We like to enjoy this pizza with a generous serving of olive oil, Maldon’s sea salt and a dash of Tabasco sauce. Yummy!
To make the caramelised onion, simply slice one onion as thinly as you can and sautee over medium heat with a bit of butter until translucent. Add a teaspoon of sugar and keep sauteing until you achieve the golden colour and the delicious smell of caramel.