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11

Aug

2020

Homemade Pizza

BASE  (makes 1 medium base)

TOP TIP – MAKE DOUBLE & FREEZE FOR ANOTHER MEAL

INGREDIENTS

100gr. strong bread flour or 125gr. Tipo “00” flour & extra for kneading

1 pinch salt

1 x 7gr. Sachet of dried yeast

1 tspn extra virgin olive  oil

METHOD

Sieve flour & salt into a bowl & make a well in the middle.

Using a fork, bring the flour in gradually  from the sides of the bowl & mix into the liquid to form a dough.

Place dough on a lightly floured surface & knead until dough is smooth & springy.

Place the ball of dough in a large, flour-dusted bowl & flour the top of it. Cover the bowl with a damp cloth & place in a warm room for approx. 1 hour (until the dough has doubled in size).

Place the dough on a lightly floured surface & knead it to push the air out of it (for approx. 10 mins).

NOTE – IF YOU MADE EXTRA WRAP IN CLING FILM AT THIS POINT & FREEZE/REFRIDGERATE UNTIL REQUIRED.

Roll out dough & prick with a fork. Add toppings.

 

TOPPING

3 tblspn. tomato puree

4 large basil leaves, chopped

1 red pepper, thinly sliced

60gr. sliced pepperoni

75gr. mozzarella cheese

25gr. grated cheese (optional)

METHOD

Spread puree over base.

Add peppers, pepperoni, mozzarella & grated cheese (if using) . Sprinkle chopped basil over pizza.

Cook at 200C (180C Fan), Gas 6 for 15-20 minutes.

Lunch