Making pizza dough is easy – and all that kneading is great fun! So get the kids involved in making one of their favourite foods.
Pizza Margherita
2
15
MINS
MINS
Metric
Imperial
INGREDIENTS
BASE
| 750g | Strong plain flour |
| 1 tsp | Salt |
| 25g | Trex, at room temperature |
| 1 sachet | Easy-blend yeast |
| 300ml | Milk |
| 150ml | Boiling water |
TOPPING
| 15g | Trex, at room temperature |
| 1 | Large onion, finely chopped |
| 4 tbsp | Tomato puree |
| 4 | Large tomatoes, thinly sliced |
| 2 tbsp | Dried Italian mixed herbs |
| Freshly ground black pepper | |
| 225g | Grated Cheddar and Mozzarella cheese |
| Basil leaves, to garnish (optional) |
Method
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.
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.
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.
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.
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.
Preheat the oven to 220°C/425°F/Gas Mark 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.
Bake the pizzas for 12-15 minutes. Serve, scattered with a few fresh basil leaves.
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