Store Cupboard Pizza

Store Cupboard Pizza (makes two 30 cm pizzas)

Ingredients: 

Base

500g self-raising flour

250-275 ml tepid water

pinch sea salt

pinch black pepper

1 tsp dried mixed herbs

Toppings

Here is where you first check out your fridge or store cupboard and see what you have! 

Ideas

·     Sundried tomato pesto with grated cheddar and cherry tomatoes and a little mixed herbs

·     Basil pesto with mozzarella and a drizzle of olive oil

·     Left over ragu with lots of grated cheese on top

·     Caramelized onion chutney with a mature cheddar grated on top with some chilli flakes

Photographed:left over tomato sauce with cherry tomatoes, grated cheddar, handful of frozen sweetcorn and black olives with a little parsley on top.

Method:

Preheat oven to 200 C/Gas 6

First make the base; place the flour and all dry ingredients into a large bowl then add 250 mls of the water and mix with a knife first to bring together, then mix using your hands. You might need to add a little extra water to bring it together into one ball.  Now kneed for 5 minutes and then let the dough rest while you organise your toppings.  (This mix makes 2 large or 4 small pizzas, so each person can personalize their toppings.)

Divide the dough into the required pizza sizes and roll until thin (large 30 cm, small 15 cm).   I find it is easiest to roll on greaseproof or bake-o-glide to enable lifting later. 

Start with your sauce/pesto/chutney, then build your toppings.  This is the fun part, so get every one, including the children involved.

Once assembled lift the greaseproof and place on a baking tray and bake at 200C/gas 6 for approximately 10 minutes

AGA

Place the bake-o-glide directly on to the floor of the Roasting Oven and cook for 7 minutes, or place the bake-o-glide directly onto the simmering plate, cover with another piece of bake-o-glide and close the lid and cook for 7 minutes.