Pizza Recipe
Autumn Pizza |
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Don't be put off making your own pizza by thinking it's complicated - it's actually really simple.
This one uses autumn veg box ingredients to make a delicious topping. |
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Ingredients
Makes 2 pizzas (Serves 4)
Pizza Base
200g strong white flour (plain flour will do, if you don't have bread flour)
100g semolina (strong flour / plain flour will do, if you don't have semolina)
1 heaped teaspoon of salt
300ml warm water
7g (1 sachet) dried yeast
1 teaspoon sugar
Pizza Topping
1 tin tomatoes (or you could use fresh tomato sauce)
1 tbsp olive oil
2 cloves garlic, peeled & crushed
handful of fresh basil leaves, torn into shreds
2 red onions, peeled, chopped in half & sliced
200g cheese, cut into slices (e.g. mozarella, Cheddar, blue cheese)
6 olives, stoned
1 tbsp pine nuts (optional)
2 eggs (optional)
See variations for suggestions for Swiss chard and spinach. |
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Method |
Pizza Base
- Mix the yeast and sugar with some of the water in a cup. Set to one side and leave for 5 minutes until the mixture starts to froth. (This activates the yeast and checks it's still working).
- Put the flour, semolina and salt into a mixing bowl. Add the frothy yeast mixture and most of the water. Mix until it forms a rough dough, adding a little more water, if needed.
- Turn out onto a floured surface and knead for 5 minutes, until the dough is smooth. Cover with a damp cloth and leave in a warm place for 1/2 hour.
- Warm the oven to 230 deg C and put the pizza stone / baking tray in to pre-heat.
Topping
- Heat the olive oil in a pan. Fry the garlic gently until it starts to brown.
- Add the tomatoes and cook for about 15 minutes. Add the basil, then liquidise.
- When you're almost ready to make the pizza, divide the dough into 2.
Roll the dough out thinly, to the size of a pizza stone or large baking tray for each pizza.
- Place the rolled out dough onto the pre-heated pizza stone or baking tray.
- Divide the tomato sauce between the two pizzas and cover most of the base with the sauce.
- Sprinkle the onions, cheese, olives and pine nuts over the pizzas. If using, crack the egg over the middle of the pizza.
- Cook for 8-10 minutes, until the cheese has browned and the egg is cooked.
Serve with a side salad or lightly steamed vegetables.
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Time From Cupboard-To-Table |
About 1 1/2 hours, allowing for pizza dough to rise.
About 20 minutes' actual preparation time.
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Notes & Variations |
The dough is enough to make 2 pizza bases. Cook one & freeze one.
To pre-cook the base for freezing, roll it out to the size of your pizza stone / baking tray. Put it in the hot oven for 3 minutes. Remove, let it cool and then wrap in foil.
This will keep in the freezer for 3 months.
Got some spare chard?
Wash it, slice it finely and cook it in a dry pan for a couple of minutes, until it wilts. Drain well and add to the pizza, like you would spinach. |
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Ratings & Reviews |
| Rating |
Comments |
| 5/10 |
Well, interesting idea, I have just made the pizza. The only thing is, the egg looked raw but the rest of ingredients were done during baking. So I ended up over backing the crust.
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| 10/10 |
This is one of my favourites pizza recipes. Loved the egg idea. Absolutely scrummy. |
| 10/10 |
This is a lovely recipe. The base works well and the topping was delicious. I really liked the egg, but I guess you could leave it out if you don't fancy it. |
| 8/10 |
i dont like a lot of veges on the pizza i prefer marinara |
| 10/10 |
cool |
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