This fun and flexible pizza recipe is certain to get the kids involved in the kitchen.
Ingredients
For the dough
- 500g strong white bread flour
- 1 tbsp olive oil
- 350ml water
- 7g sachet fast-action bread yeast
- 1 tsp salt
For the tomato sauce
- 2x400g cans chopped tomatoes
- ½x200g tube tomato purée
Pick ‘n’ mix toppings
- mild cheddar, grated
- ham, torn into strips
- pepperoni sausage, sliced
- sweetcorn kernels, canned
- pineapple rings, fresh or canned
- cooked bacon, chopped
- peas, straight from the freezer
- fried eggs (nice for an Easter pizza)
Method
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Make the dough in your breadmaker on the dough setting. Ours takes 45 minutes, but timing will vary according to your machine.
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Make the tomato sauce. Put the chopped tomatoes and tomato purée into a pan and bring to the boil, then simmer for about 10 minutes to boil off the liquid. My children don’t like the bits so I sieve the sauce, but it’s up to you.
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Preheat the oven to fan 200C/conventional 220C/gas 7. Divide the dough into 4-5 balls, dust with flour and roll out on a floured surface or directly on to your baking sheets if you have ones with no sides. If you sprinkle a little olive oil over the flour underneath the dough, this mix acts as a glue so you can roll the pizzas really thin.
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Once the dough is on the sheets, spread a layer of tomato sauce over, then sprinkle with grated cheese and add the toppings of your choice. Bake for 15 minutes.
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Remove the pizzas from the oven. If you like an extra crispy base, take them off the trays and put them back in the oven directly on the shelves for a further 5 minutes. For those who like eggs on their pizza, I fry them to order and slide them on at the last minute.