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
Wine Pairing
