Basic: 

  1. Preheat oven to 210°C
  2. Shape mixture into 4 small or two larger rounds on greased baking parchment.
  3. Leave to rise until about double the size (15 – 20 minutes)
  4. Roll out until about 2mm thick.
  5. Cook at 200°C for 10 minutes.
  6. Add toppings (see below) and place back in that oven for a further 10 minutes. 

Nice toppings include:

  • Crushed tinned tomatoes as the base
  • ½ bunch of fresh basil
  • 1 clove of garlic, peeled and sliced
  • 2 x 125 g balls of buffalo mozzarella torn and scattered

 Method:

  1. Mash the tomatoes with a fork. Heat in a pan, add chopped basil stalks and garlic and cook for 5 – 10 minutes until thickened. Season to taste.
  2. Once you’ve completed the first bake, spread the sauce over the base, leaving about a 2cm gap round the edges.
  3. Tear over the mozzarella.
  4. Sprinkle with a little olive oil … if you pour a small amount of the oil over the bare edges it will make them more crispy.
  5. Cook for a second time.
  6. Scatter with basil leaves and serve.

 

Zhuzh it up:

Pizza Bianca

  1. After the first bake, brush the dough with olive oil, sprinkle on some chopped garlic, chives or thyme and sea salt.
  2. Chop 8 or ten pieces of brie onto the pizza.
  3. Complete the second bake.

Salmon and Dill

  1. After the first bake, brush with olive oil and scatter on some slices of finely sliced smoked salmon (those bags of bits are good for this).
  2. Dot with crème fraiche and capers.
  3. Once the second bake is complete scatter with chopped dill.

Chorizo and Mozzarella

  1. After first bake, break some cooking chorizo into slices about as thick as a pound/dollar/euro coin and cook in a frying pan until it releases its tasty red oil.
  2. Brush the base with the red oil, smear on some tomato sauce (see basic recipe).
  3. Scatter over the chorizo, some halved black olives
  4. Tear over the mozzarella.
  5. Continue with second bake.

Caramelised Onion and Blue Cheese

  1. Thinly slice a couple of onions.
  2. Fry in olive oil until they caramelise (gently does it … you don’t want brown crispy onions for this … adding half a tsp of sugar helps)
  3. After the first bake
  4. Scatter the onions over the base.
  5. Crumble over some blue cheese, sprinkle on some thyme leaves and continue to the second bake.