12
Homemade Pizzas with Quick Yeast Dough
Our children love making pizzas, and it keeps them amused for ages because they can choose their own
toppings and create their own designs. This recipe has less salt and sugar than most shop-bought pizzas, and no
hidden additives. Place as many toppings as you need in individual bowls and let the children make up their own
combinations - with a little guidance, if necessary.
Makes about 12 25cm (10in) diameter pizzas
For the pizza dough
700g (11/2lb) strong white flour
1 rounded tsp salt
1 tbsp sugar
50g (2oz) butter
15g packet (2 x 71/2g sachets) fast-acting yeast
3 tbsp olive oil, plus extra for brushing
350–400ml (12–14fl oz) lukewarm water
For the tomato sauce
600g (1lb 7oz) ripe fresh tomatoes, halved
3 cloves of garlic, peeled and kept whole
5 tbsp olive oil
3 tbsp balsamic vinegar
Salt, freshly ground black pepper and sugar
Your favourite toppings, such as:
Mozzarella (approximately 450g (1lb) for 12 pizzas)
Slices of chorizo or pepperoni sausage
Small florets of broccoli
Cherry tomatoes
Peppers
Small red onions
Olives and anchovies (if your children like them)
1. First, make the pizza dough. Place the flour, salt and sugar in a big mixing bowl. Rub in the butter, add the
yeast and mix together. Make a well in the centre of the dry ingredients, add the oil and most, but not all, of
the warm water and mix to a loose dough. Add more water or flour, if needed.
2. Take the dough out of the bowl and let it sit on a lightly floured worktop, covered with a tea towel, for 5
minutes. Then knead the dough for 10 minutes or until it feels smooth and slightly springy. You can also do
this in a food mixer with the dough hook – it takes half the time. Let the dough relax for a few minutes again.
3. Shape and measure into 12 equal balls of dough, each weighing about 100g (4oz). Lightly brush the balls of
dough with olive oil. If you have time, cover the oiled dough with cling film and put into the fridge for 30
minutes. The dough will be easier to handle when cold but it can also be used immediately.
4. Preheat oven to 230°C (450°F), Gas mark 8.
5. To make the sauce, lay the tomatoes on a baking tray, cut side up. Add the garlic, drizzle with olive oil and
balsamic vinegar, and season with salt, pepper and sugar. Cook in the oven for 20–30 minutes, until the
tomatoes are completely soft and blistered. Remove and liquidise and strain. Season again to taste. The sauce
needs to be thick enough to coat the back of a spoon. If it needs thickening, place in a saucepan, bring to the
boil and reduce to thicken, which could take up to 10 minutes.
6. Prepare your toppings. Grate the mozzarella; boil the broccoli florets in water until just al dente (about 5
minutes), then drain and plunge into iced water to refresh; halve the cherry tomatoes; deseed and slice the
peppers into strips and quarter the red onions, then roast in the hot oven for 10 minutes with a drizzle of
olive oil, thyme leaves, salt and pepper.
