I love pizza and homemade pizza is just the best. I can’t stand really bland pizzas with hardly any tomato, herbs or cheese. So homemade is the way to go! The base of this pizza is a Lorraine Pascale recipe but I have had fun creating the toppings and tomato sauce. It tasted delicious! I would say it serves two people for dinner (with salad) with enough left for lunch the next day!
Recipe (makes one large pizza)
- 300g strong bread flour
- 7g sachet of dried yeast
- 1 ½ tsp salt
- 3 tbsp. olive oil
- 175ml warm water (I use half boiled and half cold)
- For the sauce: 200ml passata, 2-3 crushed garlic cloves, small handful chopped mint and coriander, 1 shallot, salt and pepper, large squeeze of tomato purée
- Toppings: 70g torn cured beef, 50g grated parmesan cheese, 50g grated cheddar cheese, 200g mascarpone cheese, salt and pepper, drizzle of oil
- Mix the flour, yeast and salt in a large bowl. Try to put the yeast and salt on opposite sides to start with, so the salt does not kill the yeast.
- Make a well in the centre of the mix and add the oil and water. Gradually work this in with your hand until a ball is formed.
- Once in a ball, knead for 8 minutes by hand on a floured surface. Roll out and place on a pizza tray. Cover with oiled cling film and place in the fridge until ready.
- Prepare the sauce by frying the garlic and diced shallot in a small pan. Add the tomato purée and Passata and simmer for a few minutes. Season with salt and pepper. Add the chopped herbs. Spread all over the pizza, leaving a rim for the crust.
- Add the torn beef and finally all the cheese. Blob the mascarpone on. Finally drizzle some olive oil on and add salt and pepper over the top.
- Bake 15-20 mins 200 degrees Celsius in a preheated oven.
Pizza is definitely a treat food but it really isn’t that unhealthy if you make it from scratch! If you wanted to be even healthier you could make pizza without cheese.
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