A family favourite that the kids can help make and can be very easily tailored to suit different people’s tastes
Makes: 4 medium sized pizzas
Preparation time: 20 minutes, plus 30 minutes proving time
Cooking time: 12 minutes
Cost: £5.47 total for 4 people
Ingredients
For the dough:
- 350ml warm water (made from ½ boiling and ½ cold)
- 1 tbsp dried yeast
- 1 tsp caster sugar
- 600g strong white bread flour, plus extra
- for dusting
- 2 tbsp extra virgin olive oil
- ½ tsp fine sea salt
For the topping:
- 240g Tenderstem
- 300g passata (smooth Italian tomato
- sauce)
- 350g mozzarella, torn into bite sized
- pieces
- 120g chopped chorizo or equivalent weight in chopped ham
- 50g Parmesan cheese, grated
Method
- Measure the water into a jug and sprinkle over the yeast and sugar. Stir well and set aside for 10 minutes, after which time a little beer-like head will have begun to form on the surface.
- Weigh the flour into a bowl and stir though the salt. Make a well in the middle and pour in the olive oil and the yeasty water. Use a metal spoon to stir and bring the dough roughly together then tip onto the work surface. Using a pushing and pulling action with the heel of your hands knead the dough for about 8 minutes until it is smooth and stretchy. Kids will love helping with this.
- When its ready, put into a clean, lightly oiled bowl and cover with a clean tea towel and leave to rise for 30 minutes.
- Blanch the Tenderstem in boiling water for 2 minutes, drain and allow to cool.
