The summer holidays have finally begun and after what feels like weeks of sunshine the heavens have most definitely opened. All our dreams of day trips to the seaside and picnics in the park have had to be shelved for the time being. But don’t fear for your sanity just yet. The Wobbly Jelly has been saving this great idea for just such an occassion.
Recipe (enough for 4 large individual pizzas)
500g Strong White Flour
1 x 7g Sachet of Dried Yeast
1/2 tsp Salt
1/2 tblsp Caster Sugar
2 tblsp Olive Oil
325ml of Warm Water
Carton of Passata
1 tsp of Tomato Puree
1 Garlic Clove (crushed)
Grated Cheddar Cheese
Any of the following ingredients cherry tomatoes, salami, tinned sweetcorn, peppers, mushrooms, fresh herbs, cooked chicken pieces.
Method for the dough
Add the yeast to the sugar, olive oil and water and leave to one side.
Sieve the flour and salt straight onto a clean table and using your hands make a well in the centre.
Pour the liquid mixture into the centre of the flour.
Using a fork gradually stir the flour into the liquid until you are left with a sticky dough mixture.
Dust your hands with flour and flour the surface you are working on. Knead (stretch by repeatedly pushing or pulling) the dough for ten minutes.
Dust the inside of a large bowl with flour and pop the dough into it. Place a damp (but not wet) tea towel over the bowl and put it into warm place for an hour. In this time the dough should double in size.
Remove the dough from the bowl and knead the mixture on a floured surface for a couple of minutes.
Divide the dough into four equal sized portions and roll out to a pizza shape (we had fun trying to swing the dough as we’ve seen pizza chefs do in Italian restaurants.)
Place onto oiled baking sheets.
Method for the toppings
Liquidize the passsata, tomato puree, crushed garlic and basil leaves.
Spread the tomato mixture over the dough, almost to the edge of the pizza.
Sprinkle over some grated cheddar and a few torn up pieces of mozerella and then add whatever ingredients take your fancy.
Place in an oven preheated to 220 degrees celsius.
Bake until the cheese has melted and the bases are crispy (approximately 12 to 15 minutes.)