Wednesday, 4 June 2014

Those recipes - first the pizza

(From Baking Heaven Savoury magazine)


350 ml (15 fl oz) warm water
1 tbspn dried yeast
1 tspn caster sugar
600g (1 lb 3 1/2 oz) strong white bread flour, plus extra for dusting
2 tblspns extra-virgin olive oil
1/2 tspn fine sea salt

For the Topping:

240g (10 1/2 oz) Tenderstem (Purple Sprouting Broccoli)
300g (10 1/2 oz) Passata
350g (12 oz) Mozzarella, torn into bite sized pieces (I had none, so grated up about 6 oz Cheddar, but I did halve all the ingredients to make a smaller pizza)
120g (4 1/2 oz) chopped chorizo or chopped ham (I used 3 spicy chorizo chilli frying sausages)
50g (1 3/4 oz) Parmesan cheese, grated

Make the bread dough in the usual manner (q.v. past posts on here) and leave to rise in a warm place until doubled in size.

Blanch the Tenderstem in boiling water for 2 minutes, drain and set aside. Preheat oven to 220 deg C/Gas Mark 7. Tip the dough out onto a lightly floured worktop and cut into four pieces about 1/4" thick (5mm).  Spread the dough with 2-3 tblspns passata in a thin layer, then put tenderstem on top.  Sprinkle over the Mozzarella and sausage/chorizo and scatter with Parmesan.   Bake pizzas for about 12 mins, until crust is crisp and cheese melted and bubbling.

Vegetarian version - replace chorizo with sliced red peppers and halved cherry tomatoes.  For extra nutrition crack whole eggs into a well in the centre of the pizza.

(I made a passata sauce for mine with fried onion, and then cooked the sausage pieces in this sauce, before putting on the bases and cheesing-up.  Bon appetite.


  1. Love the sound of this - I am always scared of making pizza and yet this sounds so much better than a bought version - I might even try it.

  2. Ooooo - that sounds delicious! So happy to catch up after our break! Hope all's well oin Wales. Lots of love. xxx

  3. Pat - it's not difficult. If you have a bread maker, you can do the pizza dough up to "dough" setting in that, and then roll it out. Simples.

    Em - it is GORGEOUS. Wales is GOOD right now, very good indeed in fact!