Pesto And Mushroom Pizza
We could argue all day about whether the UK's national dish is shepherd’s pie, fish and chips or chicken tikka masala. However, what we do know for certain is that Brits will eat, on average, over 730 pizzas in their lifetime, spending almost £10,000 in the process.
Our recipe is designed for pizza novices - and if you follow it to the letter, you should hit the spot first time with no burnt crusts, raw dough or soggy bottoms.
Impress your bread-making friends by referring to the second knead as “knocking back”.
Pizza stone or tray
Precision, medium-weight digital scales
Precision, small-weight digital scales
Ingredients for one 10-inch thin crust pizza
Mix the yeast, salt, sugar, flour and semolina and sift onto a clean work surface. Make a well in the middle and pour in the tepid water and olive oil.
Mix with a fork in a circular motion until the dough starts to come together. Ditch the fork and knead with your hands for 3-4 minutes until you have a smooth, springy ball of dough.
Dust a large bowl with some more flour and place the dough in it. Cover with a damp tea towel and leave in the warmest part of your kitchen for at least an hour, during which time it should double in size.
Give the dough another quick knead (“knocking back” as it’s called in the trade) and roll the dough into a broadly circular 10-inch shape. Transfer the dough to an oiled pizza tray (if you have one) and spread the pesto all over, making sure to go right up to the edges.
Add your toppings, followed by the mozzarella. Crank your oven as high as it will go - preferably at least 240°C - and cook until the dough is cooked and the mozzarella is bubbling, about 8-12 minutes.
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