- Alright, it's Signature Dish time
and we're at Slice.
And we're gonna try the broccoli, sausage,
and red chilli pizza.
It's a rainin', a bit horrible
can't wait to get a bit of pizza inside me.
Let's give it a go, eh?
We're here with Matt.
- Yes, hello, pleased to meet you.
Owner of Slice, and he's gonna
talk us through the signature dish.
- Our signature dish is a pizza with
broccoli, chili, and sausage.
We do it with sausage, we do it without
for vegetarians as well.
Right, should we get going?
- Yeah, yeah, let's get involved.
What do we start on?
- We've put a mixture of flour and semola
on the top of the table.
It just stops the dough sticking.
You need enough force to get the dough
to go where you want it to go.
If you're too rough with it, your fingers will end up
going through it.
So when we've got it in this basic shape,
we're gonna flip it over,
and then just give it a little bit of a stretch there.
And then it's gonna go onto there.
Try and be as gentle with it as possible.
- Right, so like that?
- Yeah, yeah, yeah, it's good.
Nice and soft.
- It's like a little pillow.
What I do is now I flip it over.
- Flip that bad boy over, like so?
Like that?
And then under here? - Yeah, under there.
And just try and give it a little bit of a stretch
And then all we're doing is just tucking in the corners.
- Alright, okay, so givin' it a bit of a press.
Look alright? - Yeah, good.
Looks really, really good.
- Pretty proud of that.
- Okay, just put it in.
And then just give it a little bit of a push
so it goes right to the back of the oven.
Yeah, perfect.
That looks ready.
So we're gonna be topping the pizza now.
Really simple, not loads of ingredients.
100% mozzarella.
Broccoli.
That's already been part boiled.
Really good 100% pork sausages.
So no bumholes and eyelids and whatever.
It's really good. - Rusk.
They put rusk in it, whatever that is.
- And all this is, is just red chilli
that's been chopped down.
- That's alright, yeah.
Just like that, all over.
So, then the broccoli.
All we're gonna do is,
we just tear it down with our fingers.
And we're using the stem as well,
the stem's really tasty.
Getting the sausage meat
rolling it into little balls.
Smells really nice.
The sausage already.
- Yeah, it's all the herbs in them.
All we're gonna top these with before they go in the oven
is extra virgin olive oil.
Don't be shy with it.
Gives it a really, really nice taste.
Okay you should be good. Slide it in.
So we're baking it so there's a really hot, really powerful base.
But the top of the oven we're keeping quite gentle.
So, check underneath the base.
Nice and cooked.
Alright, I'm gonna put this in a box.
Little bit of red chilli.
Yeah, fantastic, so this is the pizza you made.
You can take it away now.
- What would you give, out of 10?
I mean to say, I've never ... I'm a Slice virgin.
What d'you reckon?
- Well look, all virgins remember their first time.
And I would give this an 8 or 8 1/2.
- Yes!
That is good that, thank you very much.
- Yeah, perfect.