‘Princess Pizza’ is the pink one’s nickname. She loves pizza, she loves it more than chocolate! In the last year we have perfected our pizza recipe keeping it simple and easy for the little people, and their fickle, and dare I say, fussy palates, while at the same time interesting enough for the ‘grown ups’! Nothing is more satisfying than a good bit of kneading; children love getting involved with prodding the dough, a bit of rolling, even making the pizza is a spot of fun. Weekend lunch could not be easier just remember to allow enough time to let the dough rise.
(Serves 2 children and 4 adults easily)
- Pizza Dough
- 650 gms 00 flour – Pasta flour
- 15g dried active yeast
To make the dough, dissolve 5g of sugar (1 tsp) in 150ml of warm water (not hot as that will kill the yeast) and whisk thoroughly. Leave in a warm place until the surface is covered in approx. 2cm of froth (10-15 mins).
Ideally have your flour in a bowl of a mixer with a dough hook attached. Whisk the yeast mix again and then pour into your flour bowl, with the dough hook turning on the lowest setting. Add in more warm water to bring the flour together into a soft dough and allow to knead for 10 minutes. Knead into a ball dust lightly with flour and cover with a teacloth and leave in a warm place to rise for about 2 hours. After 2 hours knock back and roll out, try the spinning thing that the Italians have perfected, or simply roll out with a rolling pin; spread thinly with tomato sauce and layer with toppings of your choice. Cook on baking parchment in a very hot oven about 10 to 15 minutes. If you have excess dough use it to make a loaf of bread or small little dough balls.
Tomato Sauce for Pizza
- 1 red onion chopped finely
- 2 garlic cloves chopped finely
- 2 tins of organic chopped tomatoes (400g tins)
- 1 star anise (optional)
- 1 bay leaf
- Olive oil
Gently cook the onion and garlic in some olive oil in a wide bottom saucepan until translucent, about 8 minutes. Add in the chopped tomatoes, bay leaf, star anise and simmer very gently for a couple of hours until rich and thick. Remove the star anise and then blend to a smooth sauce.
Toppings for the ‘little people’ – mozzarella and grated parmesan seem to be the biggest hits at home.
Toppings for the ‘big people’ – well anything goes, after all it’s personal preference but if you are feeling brave you could go for ‘fresh crab and chilli’, it’s a bit of a wild card but absolutely addictive just use the freshest white crab meat you can find (unpasteurized), or as a heavenly veggie option ‘fresh fig and gorgonzola’.
Written by the wonderful Joanna Preston of Larder Saga. Check it out for other scrumptious ideas!