Anger’s Flaming Hot Pizza

Anger can get real mad inside Riley’s head so I’ve created this flaming hot pizza to cool him off on a fury filled day!

Servings

1

Ready In:

40 mins

Good For:

Dinner

Inspiration from

Inside Out

As mentioned before, Inside Out is one of my favourite Pixar movies. I loved the animation and ideas that come from inside the head. The movie reminds me a lot of Osmosis Jones which is a half animation, half live action movie about a white blood cell detective trying to keep his human alive that is being destroyed by a virus (I suggest you have a look for it!).

However going back to Inside Out, this pizza is based upon the Anger emotion. I found this little quote about who Anger is in an interview with Lewis Black, the voice of Anger:

“He’s angry. He knows the group is well-meaning and they try hard, but they don’t get how things should work as well as he does. So he has to stay on top of everything, and the only way he knows how to get their attention, keep it and make sure they get things done right, is by getting angry. He is comfortable with his anger. It makes him happy. But when pushed too far, the top of his head bursts into flames.”

The Hunchback of Notre Dame Salade Niçoise

Ingredients

  • 400g Sourdough Pizza Base
  • 1 tbsp Olive Oil
  • 150g Beef Mince
  • 2 Garlic Cloves (minced)
  • 50ml Red Wine
  • 2 tsp Oregano (dried)
  • 150ml Pasta Sauce
  • 75g Mozzarella (torn)
  • 4 slices Prosciutto (coarsely torn)
  • 8 slices Salami

As with the Disgust pizza, I’ve used a store bought Sourdough base to start with. It’s my favourite choice of pizza bases because I’m awful at baking my own and the cheap bases tend to have little taste. These are a little more expensive than buying a normal pizza base, but it’s definitely worth it!

This pizza is very meat heavy however you could replace the mince and cured meat slices with your choice of soya mince and vegetarian ham or pepperoni. You shouldn’t dismiss a recipe because it has meat in it because there are plenty of vegan and vegetarian alternatives out there nowadays!

The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise

Step by Step Instructions

Step 1

Preheat oven to 200ºC (or 180ºC Fan Assisted) and line a baking sheet with greaseproof paper.

Step 2

Dust a clean surface with flour and add some flour to your hands. Using your fingers and knuckles push out the dough to form a pizza shape. Turn over the dough regularly to balance out the dough. Do not use a Rolling Pin as this will damage the dough. You can also pick up the dough by holding one edge in each hand and allow it to hang vertically, the weight of the dough will make it stretch and become thinner. Rotate your hands around the edges, allowing the dough to stretch each time, until you have achieved the desired thickness for your pizza base. Transfer the dough to the prepared baking sheet.

Step 3 

Heat up some oil in a saucepan then add your beef mince. Make sure it is all completely broken up, then add the wine, garlic and oregano. Wait until the wine is reduced before adding half of the pasta sauce. Simmer for 5 minutes until the sauce is absorbed.

Step 4

Spread the remaining pasta sauce over the pizza base. Add half of the mozzarella to the base then top and spread over the mince mixture. Evenly top with the Prosciutto, Salami, and remaining Mozzarella. Transfer to the oven and bake for 10-15 minutes until the crust is crisp and the cheese has melted.

Anger’s Flaming Hot Pizza

Anger can get real mad inside Riley’s head so I’ve created this flaming hot pizza to cool him off on a fury filled day!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Keyword: Inside Out
Servings: 1 person

Ingredients

  • 400 g Sourdough Pizza Base
  • 1 tbsp Olive Oil
  • 150 g Beef Mince
  • 2 cloves Garlic minced
  • 50 ml Red Wine
  • 2 tsp Oregano dried
  • 150 ml Pasta Sauce
  • 75 g Mozzarella torn
  • 4 slices Prosciutto coarsely torn
  • 8 slices Salami

Instructions

  • Preheat oven to 200ºC (or 180ºC Fan Assisted) and line a baking sheet with greaseproof paper.
  • Dust a clean surface with flour and add some flour to your hands. Using your fingers and knuckles push out the dough to form a pizza shape. Turn over the dough regularly to balance out the dough. Do not use a Rolling Pin as this will damage the dough. You can also pick up the dough by holding one edge in each hand and allow it to hang vertically, the weight of the dough will make it stretch and become thinner. Rotate your hands around the edges, allowing the dough to stretch each time, until you have achieved the desired thickness for your pizza base. Transfer the dough to the prepared baking sheet.
  • Heat up some oil in a saucepan then add your beef mince. Make sure it is all completely broken up, then add the wine, garlic and oregano. Wait until the wine is reduced before adding half of the pasta sauce. Simmer for 5 minutes until the sauce is absorbed.
  • Spread the remaining pasta sauce over the pizza base. Add half of the mozzarella to the base then top and spread over the mince mixture. Evenly top with the Prosciutto, Salami, and remaining Mozzarella. Transfer to the oven and bake for 10-15 minutes until the crust is crisp and the cheese has melted.

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