Looking for an easy homemade pizza recipe? This simple pizza dough recipe makes two delicious pizzas and is a great way to use seasonal vegetables from your Bockety Box.
Pizza is one of the best ways to use up leftover vegetables. If you have a few mushrooms, a handful of spinach, some scallions or a couple of tomatoes left in the fridge, scatter them onto a homemade pizza.
Short on time? You can skip the homemade dough and use pre-made pizza bases instead or even wraps.
Makes 2 medium pizzas (serves 2–4)
Pizza Dough
Ingredients
-
450g strong plain flour (00 flour works best)
-
320ml warm water (38–42°C)
-
8g dried yeast
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1 tsp sugar
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1¼ tsp salt
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1 tsp olive oil
Pizza Sauce ( Makes sauce for 2 pizzas)
Ingredients
- ½ x 400g tin tomatoes
- 1 clove garlic, crushed
- 1 tsp dried oregano
- Pinch of sugar
- Salt and pepper
Method
If using plum or cherry tomatoes, crush them first with a potato masher.
Add the tomatoes, garlic, oregano, sugar, salt and pepper to a small saucepan. Simmer gently for 12-15 minutes until slightly thickened. Allow to cool before using.
Topping Ideas
This pizza recipe is perfect for using up vegetables from your Bockety Box. Try any combination of:
- Tomatoes
- Mushrooms
- Rocket
- Spinach
- Basil
- Scallions
- Courgette ribbons
- Sliced garlic
Our Favourite Combinations
Prosciutto, Rocket & Parmesan
- Grated Mozzarella
- Prosciutto
- Rocket
- Parmesan
- Truffle oil (optional)
Irish Tomato & Kale Pesto
- Mozzarella
- Irish tomatoes
- Sliced garlic
- Pesto of your choice or Kale pesto ( Find the recipe here)
- Rocket
Homemade Pizza Dough Method
- In a bowl, combine the warm water, sugar and yeast. Leave for 5–10 minutes until foamy.
**Tip**Make sure the water is warm, not hot. If the water is too hot, it can kill the yeast, preventing the dough from rising properly. Aim for water that's warm to the touch, around 38–42°C.
- In a large bowl, mix the flour and salt.
- Make a well in the centre and pour in the yeast mixture and olive oil.
- Mix until a dough forms, then turn out onto a lightly floured surface.
- Knead for 5–10 minutes until smooth and elastic. If the dough is too sticky, add a little extra flour.
- Lightly oil a clean bowl and place the dough inside. Cover and leave in a warm place for 2-3 hours, or until doubled in size. **Tip**(The hot press is a great place)
- Alternatively, refrigerate overnight. If using chilled dough, allow it to come to room temperature for 1 hour before shaping.
- Once risen, knock back the dough and divide into 2 equal portions.
- Shape each portion of dough onto lightly floured baking tray.
Assemble & Bake
- Preheat the oven to 220°C.
- Spread a thin layer of pizza sauce over each base and add your chosen toppings.
- Bake for 5 minutes at 220°C. then remove from the oven. This helps prevent the pizza base from becoming soggy.
- Remove from the oven add your cheese and toppings, like sliced tomatoes garlic, sliced mushrooms, spinach, ham, bacon, courgettes etc.
- Return to the oven and bake for a further 13–14 minutes, or until the crust is golden and the cheese is bubbling.If your oven runs very hot reduce the temp to 210°C,
- Finish with fresh basil, rocket, parmesan or a drizzle of truffle oil if desired.
- Slice and serve immediately.
Top Tip
Tip: Make a batch of pizza bases and freeze for those nights you are too busy and looking for a quick dinner. After baking the pizza base with the sauce for 5 minutes, allow it to cool completely. Wrap well in cling film and freeze for another day. When you're ready to enjoy it, simply add your toppings and bake until golden and bubbling.