Tom;
Stanislaus doesn’t export, so you’re out of luck unless you can find an independant exporter/importer who is brining it into the U.K. We did a pizza seminar in the U.K. a bunch of years ago (Manchester) and if I remember correctly, there were a good number of pizzeria operators from Ireland, so you might want to check that out, also, check with Kerry Ingredients, as they may have something. Then too, dare to be different, try using a fresh tomato topping, such as fresh tomato slices, or canned, whole tomatoes (better yet, tomato fillets, if they are available) drain well and break up with your hands, then spot onto the dough skin (don’t try for complete, even coverage) followed by a few fresh basil and oregano leaves, or a light sprinlking of dried basil and oregano, and your cheese. This is more of a New York presentation.
Tom Lehmann/The Dough Doctor