Step 1
Mix the flour and salt together in a large mixing bowl. Rub in the Trex, using your fingertips, then stir in the easy-blend yeast. Make a well in the middle.

Step 2
Mix the milk and boiling water together. Pour into the well and use your hand to draw the flour into the liquid. Mix well to make a smooth dough.

Step 3
Turn on to a lightly floured surface and knead for 5 – 6 minutes. To knead by hand, fold the dough towards you, then push it away with the heel of your hand. Give the dough a quarter turn and keep kneading, developing a rocking rhythm until it is smooth and elastic.

Step 4
Place the dough in a lightly oiled bowl and cover with cling film. Stand it in a warm, draughtfree place to rise for about 1 hour until doubled in size.

Step 5
Turn the dough onto a work surface and knead lightly for 1 minute, so that it is back to its original size. Divide into two equal pieces and roll out into two circles, each 35cm (14in) in diameter. Place onto lightly greased baking sheets and leave in a warm place whilst you make the topping.

Step 6
Preheat the oven to 220°C/425°F/Gas Mark 7.

Step 7
Melt the Trex in a frying pan and fry the onion gently for 4-5 minutes, until soft, but not brown. Spread 2 tbsp tomato puree over the base of each pizza. Arrange the onions and tomatoes on top, then sprinkle with the dried herbs, black pepper and cheese.

Step 8
Bake the pizzas for 12-15 minutes. Serve, scattered with a few fresh basil leaves.

Pizza Margherita

Pizza Margherita

Making pizza dough is easy – and all that kneading is great fun! So get the kids involved in making one of their favourite foods.

2

Serves: 2

15
MINS

Bake Time: 15 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

Base

750g1lb 11oz Strong plain flour
1 tsp1 tsp Salt
25g1oz Trex, at room temperature
1 sachet7g Easy-blend yeast
300ml½ pint Milk
150ml¼ pint Boiling water

Topping

15g½oz Trex, at room temperature
11 Large onion, finely chopped
4 tbsp4 tbsp Tomato puree
44 Large tomatoes, thinly sliced
2 tbsp2 tbsp Dried Italian mixed herbs
Freshly ground black pepper
225g8oz Grated Cheddar and Mozzarella cheese
Basil leaves, to garnish (optional)

METHOD

Step 1
Mix the flour and salt together in a large mixing bowl. Rub in the Trex, using your fingertips, then stir in the easy-blend yeast. Make a well in the middle.

Step 2
Mix the milk and boiling water together. Pour into the well and use your hand to draw the flour into the liquid. Mix well to make a smooth dough.

Step 3
Turn on to a lightly floured surface and knead for 5 – 6 minutes. To knead by hand, fold the dough towards you, then push it away with the heel of your hand. Give the dough a quarter turn and keep kneading, developing a rocking rhythm until it is smooth and elastic.

Step 4
Place the dough in a lightly oiled bowl and cover with cling film. Stand it in a warm, draughtfree place to rise for about 1 hour until doubled in size.

Step 5
Turn the dough onto a work surface and knead lightly for 1 minute, so that it is back to its original size. Divide into two equal pieces and roll out into two circles, each 35cm (14in) in diameter. Place onto lightly greased baking sheets and leave in a warm place whilst you make the topping.

Step 6
Preheat the oven to 220°C/425°F/Gas Mark 7.

Step 7
Melt the Trex in a frying pan and fry the onion gently for 4-5 minutes, until soft, but not brown. Spread 2 tbsp tomato puree over the base of each pizza. Arrange the onions and tomatoes on top, then sprinkle with the dried herbs, black pepper and cheese.

Step 8
Bake the pizzas for 12-15 minutes. Serve, scattered with a few fresh basil leaves.

BAKE MODE

WHY NOT TRY ...