Pizza
Try this crisp and fresh pizza recipe for a casual prepare-ahead supper for friends - who needs takeaways?
Difficulty and servings
Makes 6
Preparation and cooking times
Prep 40 mins
Cook 1 hr 10 mins
Plus about 2hrs resting and rising
Vegetarian
- Mix together the yeast and sugar with 250ml warm water and leave to sit for 10 mins. Place half the flour in a table-top mixer with a dough hook, pour in the yeast mixture and beat at medium speed for 10 mins (or mix in a bowl, then knead with oiled hands in the bowl for 5-10 mins). Leave somewhere warm for 10 more mins, then add the remaining flour and oil. Beat or knead to a dough for a further 5 mins. Put in a well-oiled bowl, cover with a cloth and place somewhere warm to double in size - about 1½ hrs.
- For the sauce, heat the oil in a pan over a moderate heat. Add the onion and cook for 3 mins, stirring constantly. Add the garlic, 1 tsp sea salt and 1 tsp ground black pepper and cook for 2 mins more. Add the tomatoes and bring to the boil, then reduce the heat and simmer for a good 20 mins, stirring occasionally.
- Once your dough has doubled in size, slap it down on a lightly floured surface and knead for 4 mins until soft but not too elastic. Divide into 6 pieces, roll into balls and leave to rest for 10 mins. Heat oven to the highest temperature possible (270C fan in the Good Food test kitchen) and place a flat baking sheet in the oven.
- With a well-floured rolling pin, roll out each ball of dough as thinly as possible. Remove the baking sheet from the oven, oil or dust with flour, then carefully transfer the dough base onto it. Spread over some of the tomato sauce (I like to apply it in the quantity that you would spread Marmite on toast, or the base will be soft and fall to bits), then the cheese and any toppings you desire (see below for some ideas). Cook for between 5-10 mins depending on your oven temp, until the base is crisp and the cheese melted. Scatter with basil.
Choose your toppings
Top this basic pizza with items like slices of ham and rocket. You can also add sliced jalapeno chillies, salami and cooked mushrooms - just make sure to put the ingredients on sparingly or your pizza will go soggy.
446 kcalories, protein 21.0g, carbohydrate 51.0g, fat 19.0 g, saturated fat 9.0g, fibre 4.0g, sugar 5.0g, salt 0.8 g
Recipe from Good Food magazine, March 2010.
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http://www.bbcgoodfood.com/recipes/291609/
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Ingredients
- 10g fresh yeast or 7g sachet dried
- ½ tsp sugar
- 375g Italian '00' flour , plus extra for dusting
- 1 tbsp olive oil , plus extra for greasing
- 3 x 125g balls mozzarella , torn
- fresh basil , to serve
FOR THE TOMATO SAUCE
- 3 tbsp olive oil
- 1 onion , chopped
- 1 garlic clove , crushed
- 2 x 400g cans good-quality Italian chopped tomatoes
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7
ratings
Difficulty and servings
Makes 6
Preparation and cooking times
Prep 40 mins
Cook 1 hr 10 mins
Plus about 2hrs resting and rising
Vegetarian
Ingredients
- 10g fresh yeast or 7g sachet dried
- ½ tsp sugar
- 375g Italian '00' flour , plus extra for dusting
- 1 tbsp olive oil , plus extra for greasing
- 3 x 125g balls mozzarella , torn
- fresh basil , to serve
FOR THE TOMATO SAUCE
- 3 tbsp olive oil
- 1 onion , chopped
- 1 garlic clove , crushed
- 2 x 400g cans good-quality Italian chopped tomatoes
446 kcalories, protein 21.0g, carbohydrate 51.0g, fat 19.0 g, saturated fat 9.0g, fibre 4.0g, sugar 5.0g, salt 0.8 g
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05 March 2010
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