Meat Free Monday recipes


Easy Pizza Recipe
For 4

A homemade pizza is hard to beat, and makes a satisfying and delicious meal for all the family. Serve with a simple leafy salad tossed with garlic mustard dressing.


Ingredients:

For the dough:
Scant ÂĽ oz (5g) easy-blend yeast
10 oz (300g) plain flour
pinch of sea salt
4-5 fl oz (125-150 ml) warm water
1 tbs olive oil

For the topping:
6 tsp tomato puree
12 oz (350g) ripe tomatoes, sliced
1 tbs mixed dried herbs
sea salt and freshly ground black pepper to taste
optional garnishes: sliced fresh chilli, red onions rings, black olives, thinly sliced leeks, petite pois, 6 oz (175g) mozzarella cheese, sliced, or firm goat’s cheese grated


Instructions:
To make the dough, mix the yeast with the flour and salt, and stir in enough warm water to make a soft dough. Knead thoroughly for 10-15 minutes. Halfway through this time, add the olive oil.

Press out the dough in a well-greased 11 inch (27.5 cm) metal pizza plate. Cover with a cloth and leave to rise in a warm place for one hour.

Spread the tomato puree over the dough and arrange the tomato slices on top. Sprinkle with the herbs, and season with salt and pepper. If you are using chilli or red onion rings, scatter them on top or toppings of you choice. Cover with the cheese and add olives, if using.

Bake at 220 Celsius / 425 Fahrenheit / Gas Mark 7 for 20 – 25 minutes or until the base is well cooked and the topping browned.

To make the dough, mix the yeast with the flour and salt, and stir in enough warm water to make a soft dough. Knead thoroughly for 10-15 minutes. Halfway through this time, add the olive oil.

Press out the dough in a well-greased 11 inch (27.5 cm) metal pizza plate. Cover with a cloth and leave to rise in a warm place for one hour.

Spread the tomato puree over the dough and arrange the tomato slices on top. Sprinkle with the herbs, and season with salt and pepper. If you are using chilli or red onion rings, scatter them on top or toppings of you choice. Cover with the cheese and add olives, if using.

Bake at 220 Celsius / 425 Fahrenheit / Gas Mark 7 for 20 – 25 minutes or until the base is well cooked and the topping browned.

Other ideas for toppings:

• red onions, blue cheese and rosemary
• grilled aubergines and simple pesto
• leeks, tomatoes and goat’s cheese
• roasted aubergines and mozzarella
• multicolour peppers, tomatoes and mozzarella
• wild mushrooms, garlic and herbs
• artichoke hearts, onions and cheese

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