Pizza

Pizza

INGREDIENTS

Makes 4 x 30cm pizzas

Dough

1kg strong white flour

2 x 7g sachet dried yeast

1 tbsp caster sugar

1 tbsp salt

600ml warm water

100ml olive oil

Passata

1 tbsp olive oil

1 medium onion – finely chopped

2 cloves garlic – finely chopped

2 x 400g tins plum tomatoes

1tsp caster sugar

Salt and pepper

Topping ideas

1-2 mozzarella ball

Anchovy fillets

Olives

Griddled aubergine/courgette slices

METHOD

Put the flour, yeast, salt and sugar into an ANTA salad bowl, make a well in the centre then pour in the warm water and olive oil.  Bring together with a knife until you have a soft, quite wet dough. Turn onto a lightly floured surface and knead for about 10 minutes until the dough is smooth.  Place in a lightly oiled ANTA salad bowl cover with a tea towel and set aside for about 1½ hours until the dough has doubled in size.

Make the sauce, heat the olive oil in a heavy-based saucepan, add the onions and garlic and gently sweat over a low heat until soft.

Add the tomatoes, stir well then add the sugar and season and simmer gently for about 35-40 minutes until sauces has thickened.  If you prefer a smooth sauce, blitz with a blender. Season and leave to cool.

Preheat oven 240C / gas 8 / 220C fan  Place a baking tray in the oven. The oven must be fully heated before baking.

Tip the dough onto a lightly floured surface and quickly knead.  Then divide into four parts. Using a rolling pin roll out the dough until it is about 30cm in diameter, if you have a pizza tray, place into the tray and using your fingers press the dough to the edges of the tray.  If you do not, place on a baking sheet.

Top each pizza base with about 2 good tablespoons of tomato sauce and add toppings of your choice,

Place the tray into on the preheated baking tray and bake for about 12-15 minutes until the base is crispy and the cheesy topping golden brown.

Serve on an ANTA serving plate.

Note: We like to make more passata than you will need for the pizzas and either freeze the leftovers or use as the base for pasta dishes.

Once proved, you can freeze the dough – divide into preferred portion size, lightly coat with olive oil ad place in a freezer bag. Squeeze out the air and seal. Defrost in the fridge overnight.

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