Pizza

Pizza

The combination of bubbly cheese, chewy crust and sweet sauce is what made pizza such a classic in the first place. Blending peppers into the sauce makes it stand out from ordinary pizza-sauce. Feel free to add your own selection of toppings.

Makes 2 pizza
Cooking time: 2h (including proving time)

Ingredients

Dough
8 g fresh yeast, 150 g lukewarm water, 250 g plain flour, 5g salt, 2g sugar, 25g olive oil

Tomato and pepper sauce
4 garlic cloves, 2 yellow or red peppers, 1 white onion, 2 tomatoes, seeds removed, olive oil

Garnish
Handful rocket, handful lamb’s lettuce, salt and pepper

Method

  • Put the yeast in a blender. Pour over the warm water, stir to combine and allow the yeast to froth.
  • Put the flour, salt, sugar and olive oil into the jar of a blender or in a large bowl.
  • Pour the liquid into the flour and knead on medium speed for about 10 minutes, until the dough is smooth. If you don’t have a blender, knead the dough on a lightly floured work surface for 10-15 minutes.
  • Put the dough in a lightly oiled bowl and cover with cling film. Leave to rise until doubled in size.
  • Meanwhile, prepare the sauce. Preheat the oven to 160°C/180°C fan. Place all the vegetables in a large baking tray, drizzle with olive oil and roast for about 30 minutes.
  • Leave to cool slightly then transfer to the blender. Blitz to a rough paste then set aside.
  • Increase the oven to 220°C and place a baking tray large enough to hold a pizza inside.
  • Knock back the dough and divide into 2. Shape into flat circles then spread the sauce over the tops.
  • Sprinkle over the toppings then carefully transfer one pizza at a time to the oven and bake for 8 minutes, until the base has cooked through and the cheese is bubbling.
  • Remove from the oven and top with the rocket, lamb’s lettuce and salt and pepper. Serve immediately.

Chef’s Technique

Keepin it fresh
Add dry or fresh herbs to the pizza after baking to keep the flavour fresh and keep them from burning.

Wine Pairing

Rosé wine is a no-brainer when considering a wine to have with a tomato topped pizza. The combination of ripe red berry fruit and freshness of Rosé seems to be handling the sweet and sour flavours of the tomato perfectly. Most Rosé wines have enough structure to cut through the crunchy texture of the parmesan biscuit and handle the richness of the emulsion. Your best bet will be Grenache based Rosés from the Rhône in France, from Navarra in Spain or to keep in with the Italian spirit a Rosé from Puglia in the South of Italy. To make your life easier, you might want to choose a wine with a screw cap. The wine will stay fresher that way and you can have it anywhere, everywhere!


knifes on cutting board

Other recipes from Le Cordon Bleu

  • Pineapple salad mackerel
  • Pain perdu
  • Pesto