The BBC Good Food logo
Four-in-one pizza with dough stick dividers

Four-in-one pizza with dough stick dividers

By
A star rating of 5 out of 5.1 ratingRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
NutrientUnit
kcal791
fat29g
saturates9g
carbs94g
sugars5g
fibre5g
protein32g
salt1.7g
Advertisement

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 tomato
  • 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content