UK BBQ Mag Summer 2017 - Page 77



One quantity of pizza dough - here’s my quick & easy recipe

450g strong white bread flour

1 sachet dried yeast (7g)

2 tbsp olive oil

1 tsp salt

270ml warm water (maybe a little more)

Mix together and knead for 5 minutes and leave covered in a warm place to prove until doubled in size.

Take your dough, knock it back and on a floured surface gently roll it out into a rectangle 30cm x 40cm.

For the topping

6 tablespoons passata (home-made tomato sauce even better)

Two large field mushrooms chopped

Half red onion, roughly diced

2 balls mozzarella cheese, torn into shreds

200g grated mature cheddar cheese

Salt & pepper

dried oregano

Fresh basil leaves

(Use any of your favourite toppings)


Spread the tomato sauce over the dough right to the edges.

Sprinkle over the chopped onion, mushroom, shredded mozzarella and half of the grated cheese.

Season with salt and pepper and shake over some dried oregano. Tear up some basil leaves and place on the top.

Take the long side and roll up carefully to make a long sausage. Cut into 12 even slices and arrange cut side up and spaced out in a lined baking tin (35cm x 30cm).

Cover and leave in a warm place to rise until doubled in size and the rolls should have joined together. Sprinkle over the remaining cheese and drizzle with olive oil.

Cook for about 45 minutes at 160C. Times may vary depending on which type of oven you cook them in.

When it’s done, the cheese melted on the top and it’s got a lovely golden colour, turn it out onto a board, tear over some more fresh basil leaves and tuck in!




Pizza Buns

This is a great sharing Pizza Bun made in a similar way to the traditional Chelsea Bun. You can top the rolled out dough with your favourite pizza topping. It makes a fantastic ‘share and tear’ bread and can be baked whilst you’ve got your meat cooking at the same time as you don’t need your oven at the high temperature you need to cook single pizzas.