Beetroot Pizza

Ingredients

Dough:

• 250g Strong Flour
• 20g Butter
• 7g Yeast
• 7g Sugar
• Water
• 1 tbsp Dried Oregano

Tomato Sauce:

• Garlic
• Passata

Toppings:

• Beetroot
• Red Onion
• Sliced Tomato
• Mozzarella

Method

1. For the dough, combine Flour, Butter
2. Activate Yeast in warm water and sugar (1 mins)
3. Add Yeast and more Water until dough comes together
4. Knead dough until smooth
5. Cover in cling film and leave in warm place (1 hour)
6. For sauce, fry garlic in olive oil (2 mins)
7. Add Passata, Salt and Pepper and bring to simmer
8. Cover and leave to cool (1 hour)
9. Knock back dough and roll out, place in deep pan
10. Cover and leave in warm place to rise again (1 hour)
11. Get oven as high as possible
12. Bake dough, with no topping (10 mins)
13. Add sauce and sliced toppings
14. Bake (20 mins)

Seafood Pizza

Ingredients

Pizza Dough:

• 250g Strong Bread Flour
• 20g Butter
• 7g Yeast
• Pinch of Sugar
• Pinch of Salt
• A little Water

Tomato Sauce:

• Olive Oil
• 3 Garlic Cloves
• Red Wine
• Can of Plum Tomatoes

Topping:

• Seafood (Prawns, Mussels, Squid, Scallops)
• Mozzarella

Method

1. For sauce, on a low heat fry finely chopped Garlic in Olive Oil (5 mins)
2. Turn up heat and add wine, reduce by half (5 mins)
3. Add Tomatoes, reduce heat and simmer until thick (up to 1 hour)
4. For the dough, in food processor combine Flour and Butter
5. Activate Yeast in warm water and Sugar (1 mins)
6. Add Yeast and more Water until dough comes together
7. Knead dough until smooth
8. Cover in cling film and leave in warm place (1 hour)
9. Knock back dough and leave to rise again (1 hour)
10. Roll out dough into circle
11. Place on floured baking try
12. Cover in Tomato Sauce
13. Sprinkle over Seafood and Mozzarella
14. Bake @220C (15 mins)

Aubergine & Mushroom Pizza

Ingredients

Dough:

• 250g Strong Flour
• 20g Butter
• 7g Yeast
• 7g Sugar
• Water

Tomato Sauce:

• Garlic
• Passata

Toppings:

• Aubergine
• Mushrooms
• Sliced Tomato
• Basil
• Mozzarella

Method

1. For the dough, combine Flour, Butter
2. Activate Yeast in warm water and sugar (1 mins)
3. Add Yeast and more Water until dough comes together
4. Knead dough until smooth
5. Cover in cling film and leave in warm place (1 hour)
6. For sauce, fry garlic in olive oil (2 mins)
7. Add Passata, Salt and Pepper and bring to simmer
8. Cover and leave to cool (1hour)
9. Slice Aubergine, cover in olive oil and grill (10 mins)
10. Knock back dough and roll out, place in deep pan
11. Cover and leave in warm place to rise again (1 hour)
12. Get oven as high as possible
13. Bake dough, with no topping (10 mins)
14. Add sauce and toppings
15. Bake (20 mins)