Proper pizzas
Our new episode of The Nursery Kitchen is all about making the perfect pizza! We see a lot of attempts at making pizza that just don't make the grade, so want to make sure everyone knows how easy it is to make your own dough for a base. For our guide below, we've made a simple mozzarella and garlicky basil topping, but feel free to experiment with some others of your own!
Ingredients for dough
- 500g bread flour, plus extra for dusting
- ½ sachet dried yeast
- 400ml warm water
- oil, for greasing
Ingredients for basil puree
- bunch of basil
- olive oil
- clove of garlic
Toppings
- Tomato passata (not tomato puree)
- 3 balls mozzarella, sliced
Method
- Measure the flour into a large mixing bowl. Stir yeast into the warm water and pour into the flour. Mix first with a spoon then turn onto a floured surface and knead with your hands until it is smooth and not sticky. Oil the bowl and place the dough back, covering with clingfilm before leaving it to prove for an hour.
- Meanwhile, pick the leaves off a bunch of basil and put them in a small jug with a glug of olive oil and a crushed clove of garlic. Blitz with a stick blender to make a puree.
- When the dough has risen, turn it out onto a floured surface and divide it into even sized balls. The recipe makes 4 large pizzas or about 12 child-sized. Roll the dough out until it's your favourite thickness, then place on an oven tray.
- Spoon on some passata (not tomato puree!) and spread it around, then place some slices of mozzarella on top and drizzle with your lovely basil puree.
- Cook in a hot oven for 10-12 minutes or until the cheese is bubbly. Eat!
