Pizza is a guaranteed winner dish in my house. It is the best way to get different veg into my three year old son. The dough does take some time to do but whilst it is proofing you can prepare the sauce and the topping. It is the season for Figs, which my partner and I have never tried before so we were a bit reluctant to put it on a pizza. Adding figs to a pizza adds fruitiness and really makes it a delightful treat. Even though it was very wet this week, we decided to get the Chiminea out and try cooking one of the pizzas on it. The rain became far too heavy so we had to finish it off inside, but we shall definitely be doing pizzas on it in the summer months.

img_0123 

Ingredients

The Dough

600g – Strong white breadflour

200g – Plain flour

500mls – Warm water

1.5 tsp Fast acting yeast

1 tsp salt

3 tsp rosemary (dried)

The Sauce

500g Pasata

2 Garlic Cloves (Finely Chopped)

2 tsp Basil (Dried)

1 tsp oregano (Dried)

 

Fig and Prosciutto Pizza

Grated Mozzarella (Amount to your taste)

4 Fresh figs (quartered)

Prosciutto

 

Garlic and Basil Pizza

50g Butter

1.5 tsp Garlic salt

1 tsp Basil (Dried)

 

Margarita Pizza

Grated Mozzarella (Amount to your taste)

 

Prosciutto Pizza

Prosciutto (Amount to your taste)

Method

The Dough

In a plastic bowl, pile the flour, rosemary and the salt, make a large well in the middle. In a plastic jug add the yeast to the warm water, stir then leave for a few minutes before pouring it into the well. Once poured, use a fork to bring the flour mix into the water, mixing in a circular motion as you go. Continue to mix until all the flour has mixed with the water. Once it becomes too hard to mix with a fork, use your hand to form a ball from the mixture. Once in a ball, knead on a floured surface for 10 minutes or until the dough is smooth, soft and stringy. Grease a plastic bowl and place the dough ball inside, covering with cling film. Leave out at room temperature for around 50 minutes for it to double in size. Once the dough has doubled in size you can split it into 4 balls, don’t handle it too much. Flour and wrap each dough ball in cling film and leave for a further 15 minutes at room temperature. Roll each dough ball to 0.5cm thickness. Tear off tin foil to an appropriate size to fit on the pizza tray or the oven shelf. Drizzle olive oil over the tin foil then sprinkle flour on top, do this to all four pieces of foil. Using a fork, prick holes around the pizza base. Place each pizza base on each piece of tin foil ready for the toppings. Pre-heat the oven to 225⁰C, gas mark 8.

The Sauce

Pour the carton of Pasata into a bowl, stir in the garlic cloves, basil and oregano.

Fig and Prosciutto Pizza

Using a ladle, spread the sauce around the pizza base, leaving a 2cm gap from the edge. Sprinkle on the mozzarella, the amount is to your taste but a handful should be plenty. Roughly chop the prosciutto and place around the pizza. Place half of the quartered figs onto the pizza base and leave the rest to place on once the pizza has cooked. Place on the shelf of the oven and cook for 10-12 minutes.

Garlic and Basil Pizza

Place the butter into a small bowl and smooth using a spoon. Sprinkle in the garlic and basil and stir. Using a palette knife or the back of a large spoon, spread the butter all over the pizza base. Place in the oven and cook for 10-12 minutes.

Margarita Pizza

Using a ladle, spread the sauce around the pizza base, leaving a 2cm gap from the edge. Sprinkle on the mozzarella, the amount is to your taste, but a handful should be plenty. Place in the oven and cook for 10-12 minutes.

Prosciutto Pizza

Using a ladle, spread the sauce around the pizza base, leaving a 2cm gap from the edge. Sprinkle on the mozzarella, the amount is to your taste, but a handful should be plenty. Roughly chop the prosciutto and place around the pizza. Place in the oven and cook for 10-12 minutes.

Slice the pizza, place on a tray and serve with salad and chips

Leave a Reply

Your email address will not be published. Required fields are marked *