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Four-in-one pizza with dough stick dividers

Four-in-one pizza with dough stick dividers

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(1 ratings)

Prep: 30 mins Cook: 35 mins Plus proving

Easy

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: per serving

  • kcal791
  • fat29g
  • saturates9g
  • carbs94g
  • sugars5g
  • fibre5g
  • protein32g
  • salt1.7g
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Ingredients

For the dough

  • 7g sachet fast-action dried yeast
  • pinch of sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 500g strong flour, plus extra for dusting

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300ml warm water

For the tomato sauce

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic clove, sliced
  • 1 tsp sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp red wine vinegar
  • 400g can chopped tomato
  • 1 tbsp dried oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

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

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp very finely snipped chive

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.

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Comments, questions and tips

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Comments (1)

dylanredefined2's picture
5

Now a family favorite easy to make. Reccomended

|Family prefer a shop brought sauce though.Phillistines.

Questions (0)

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Tips (1)

siobhan cooke's picture

I divided the dough into smaller balls wrapped in Clingfilm then put them in the freezer.With the tomato sauce I put it into icecube trays and then into freezer bags. As I am the only one in the house I can make small pizzas for myself anytime and only have to make from scratch once.

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