Four-in-one pizza with dough stick dividers

Four-in-one pizza with dough stick dividers

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 35 mins Plus proving

Skill level

Easy

Servings

Serves 4

Let everyone choose their own topping for this Italian favourite - sections are separated by bread sticks to dip in a mustard garlic mayonnaise

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
791
protein
32g
carbs
94g
fat
29g
saturates
9g
fibre
5g
sugar
5g
salt
1.7g

Ingredients

For the dough

  • 7g sachet fast-action dried yeast
  • pinch of sugar
  • 500g strong flour, plus extra for dusting
  • 1 tbsp olive oil
  • 300ml warm water

For the tomato sauce

  • 1 tbsp olive oil
  • 2 garlic cloves, sliced
  • 1 tsp sugar
  • 1 tbsp red wine vinegar
  • 400g can chopped tomatoes
  • 1 tbsp dried oregano

For the topping

  • mozzarella and/or cheddar, olives, pepperoni, anchovies, basil, ham, rocket, sweetcorn, mushrooms, peppers, courgettes, cherry tomatoes- or choose your own

For the dipping sauce

  • 4 tbsp mayonnaise
  • 1 large garlic clove, crushed
  • 1 tbsp wholegrain mustard
  • juice ½ small lemon
  • 1 tbsp very finely snipped chive

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. To make the dough, mix together the yeast, sugar and flour in a bowl. Stir in the olive oil and add the water gradually until you have a soft dough that comes away from the sides. Place in a clean, oiled bowl, cover with a tea towel and leave in a warm place to rise. To make the tomato sauce, heat the olive oil in a saucepan and sizzle the garlic for 1 min. Add the sugar, vinegar, tomatoes and oregano, and simmer everything for 20 mins until you have a thick sauce. Can be made up to 3 days in advance.
  2. Heat oven to 200C/180C fan/gas 6 and oil a large baking tray, about 20 x 30cm. Tear off about an eighth of the dough and roll out the rest on a lightly floured surface to fit the tray. Roll the remaining dough out into 2 snakes, the first about 20cm and the other about 30cm. Lay both into the pizza dough, crossed so you have 4 sections, and pinch them into the dough. Now it’s up to you and your family which toppings you choose. (I have anchovies and olives; my wife loves a vegetarian feast; my son wants meat, so we pile his with mozzarella and pepperoni; and my daughter likes ham, sweetcorn & cheddar.) Bake the pizza for 20 mins, or until puffed up and golden. Leave to cool slightly before transferring to a board.
  3. While the pizza bakes, make the dipping sauce. Mix all the ingredients and whisk in enough cold water until you have a runny consistency, then season. Pull the pizza into quarters, then use the dough stick dividers to dip into the sauce.

Recipe from Good Food magazine, March 2013

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
dylanredefined2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Now a family favorite easy to make. Reccomended

Questions

Tips