back to all activities
Activities
Print

Pizza

Recipe

[6 x 8in bases]

Ingredients

For the dough

For the sauce

  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 1 fat garlic clove crushed
  • 2 x 400g cans chopped tomatoes
  • 3 tbsp tomato puree
  • 1 bay leaf
  • 2 tbsp dried oregano
  • 2 tsp brown sugar
  • Small bunch of fresh basil finely chopped.

Toppings

  • Margherita - sliced mozzarella; shaved parmesan; cherry tomatoes, basil leaves
  • Hawaiian - sliced ham, pineapples cubes, sliced mozzarella
  • Seafood - cooked prawns, cooked tuna or salmon, shaved parmesan
  • Meat - cooked chicken slices, ham slices, pepperoni or salami slices, shaved parmesan.

Method

  • To make the dough, mix the flour, yeast and salt together in a large bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
  • Turn the dough out onto a floured surface and knead for about 5 minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours, or until doubled in size.
  • When the dough has risen, knock it back, then knead again until smooth. Roll into a ball and set aside for 30 minutes to 1 hour until risen again.
  • Preheat the oven to its highest setting.
  • Divide the dough into 6 balls and roll each out on a lightly floured work surface until about 20cm/8in in diameter. (You can also make one big pizza.) Spread a little tomato sauce over each pizza base and top with your favourite toppings.   [Use passata if you don’t want to make your own sauce.]
  • Bake the pizzas for 10–12 minutes or until the bases are crisp, golden brown around the edges and any cheese on top has melted. Keep an eye on them as the exact cook time will vary between ovens.

Sauce

  • Heat the oil in a saucepan over a low heat, then add the onion along with a generous pinch of salt.
  • Fry gently for 12-15 mins or until the onion has softened and is turning translucent.
  • Add the garlic and fry for a further min.
  • Tip in the tomatoes and purée along with the bay, oregano and sugar.
  • Bring to the boil and lower the heat.
  • Simmer, uncovered, for 30-35 mins or until thickened and reduced.
  • Season.
  • For a really smooth sauce, blitz with a stick blender, otherwise leave as is.
  • Stir the basil into the sauce.
  • The sauce will cover 4-6 large pizza bases. 
  • Keeps well in the fridge for 1 week or stored in a container in the freezer.