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To Dough Or Not To Dough – That Is The Question

I will never judge those who don’t make their own pizza dough, its not something I have any interest in myself, I don’t often work with yeast which shows in my results. My mum has offered me a flat bread recipe that she uses which contains self raising flour to get the rise but it still doesn’t really interest me. Pizza dough is readily available in all forms now in supermarkets and suits even the most bizarre dietary requirements so why not pick up a base and have a go?

I actually made two pizzas last night but the first one was demolished before I remembered to take the picture. It was spicy chicken with spinach, mozzarella and spicy cheddar mix, the second was just as delish a combination of pepperoni, spinach, cheddar and mozzarella. The chicken version was ‘Detroit’ style with cheese all the way to the edges producing a crispy crust. It works best using a rectangular base as you can get the cheese arranged evenly around the edges.

You can of course buy pizza sauce but making your own is not hard, simply reduce 500ml of herby passata with some pomegranate molasses and cool before using. Pizza is one of those glorious dishes you can commit as little or as much time as you like to – i.e. half a day or so making everything from scratch to a shop bought version taking a maximum of 25 minutes in the oven.

I am very aware that this is entirely inauthentic Italian or even Italian/American but we certainly enjoyed them even if 2 was definitely too much. I hope you enjoy making the recipe, maybe you have one of your own which is just as easy? Share in the comments below or join the conversation at facebook.com/wethefewnews or twitter.com/wethefewfood

Sheet Pan Pizza

Serving Size:
2 to 4
Time:
Prep 20 mins + 60 mins for the sauce
Cook: 25 mins
Difficulty:
Easy

Ingredients

  • 1 Pre-Rolled Pizza Dough – 14inch
  • 300ml Tomato & Basil Passata
  • Pomegranate Molasses
  • Toppings of choice – meats, veg, different cheeses, anchovies – whatever you like really.
  • 150g Mature Cheddar
  • 1 Ball of Mozzerella
  • Pizza stone if you have one.

Directions

  1. Place the passata in a small saucepan and gently heat with the pomegranate molasses, salt and pepper and extra herbs if you like. Simmer for around 45 minutes and allow to cool.
  2. Preheat your oven to its maximum temperature or a minimum of 220c and heat your pizza stone if using – you could also preheat a sheet pan if you have one that will fit the size of the pizza.
  3. Bring the dough to room temperature for 10 to 15 minutes then remove the dough from packaging.
  4. Smear sauce so there is a gap around the end of roughly an inch.
  5. Place a layer of cheddar all over the base – right to the edge of the dough.
  6. Add which ever toppings you are using.
  7. Tear the mozzarella and scatter between toppings.
  8. Top with extra cheddar.
  9. Once the oven/stone/tray are up to temperature place the pizza in the oven for 20 to 25 minutes – checking periodically.

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