Pizza is one of those things that everyone loves but not many people make at home. Well that is a thing of the past! Victoria has created this foolproof pizza recipe where you even make your own dough! The key to this recipe is all in the kneading, which, in our opinion can be very therapeutic ... Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Flour(ContainsCereals containing gluten)
Italian Style Herbs
Mix the yeast with warm water (as stated in the ingredient list) and a pinch of sugar (if you have some). Put roughly four-fifths of the flour - you should have some left over for later - in a big mixing bowl and stir in a pinch of salt. Make a well in the middle of your flour. Tip your yeast mixture and a splash of olive oil into the well.
Start bringing the flour in from the sides with your hands and mixing it with the liquid. Keep incorporating your flour into your liquid and mixing everything until you have a nice squidgy ball of dough.
Sprinkle half your remaining flour on a clean, dry work surface and place your dough on it. Knead it for 5 mins (at least). Hold down the end of your dough nearest to you with your hand and use the palm of the other hand to push the rest of your dough away from you in a long stretching motion, fold it in half and repeat...you’re now kneading!
Once the dough is ready, leave it in a bowl in a warm place for at least 15 mins to prove. Tip: For best results, leave it a little longer!
Meanwhile, pre-heat your oven to 200 degrees. Remove the core from the pepper and chop into 3cm chunks. Chop the base from the leek then slice it in half lengthways. Slice it thinly into half moon shapes. Chop the cherry tomatoes in half.
Put your chopped veggies in a baking tray and drizzle with olive oil, a pinch of salt and pepper. Pop them on the top shelf of your oven for 25 mins, tossing halfway through. At the same time, also pop an empty baking tray in your oven. Tip: Pre-heating the tray, ensures the pizza cooks evenly later on.
Heat a splash of olive oil in a frying pan on medium heat and once hot add the chorizo. Cook for a few mins until ever so slightly crispy at the edges, then take the pan off the heat.
When your pizza dough is ready, dust your work surface again with your remaining flour. Split the dough into two even balls, and roll each one out until thin. The base should be approximately the size of the empty baking tray. Once rolled out, move your pizza bases to a sheet of baking paper each. Tip: By having a larger piece of baking paper, it’ll be easier to move each pizza to its tray later on. Spread the tomato purée thinly over your pizza base.
Once your veggies are soft, take them out of your oven and spread them over the bases. Tip: To prevent the pizza base getting soggy, do not add any excess water from the veggies. Turn your oven up to 220 degrees. Tear the mozzarella on top of your veggies, and sprinkle over the Italian herbs and chorizo.
Slide each pizza (still on the baking paper), onto its preheated baking tray (careful, it’s hot!). Tip: Best to do this step with two people! One of you can hold the baking tray (with oven mittens!) whilst the other slides the pizza across. Place on the top shelf of your oven and cook for 8-10 mins. Job done!