Pizza is a staple in our house, we have it once a week without fail. Usually we make 2 big ones and I manage to save some for lunch the next day but my partner isn't so strong at resisting...
So I've started making 2 big ones and some miniatures with the same amount of dough as I used to make just the big ones. No complaints yet and we both get to enjoy it the next day too!
We were stuck in a rut of toppings using a bbq sauce base, sweetcorn, mushrooms, peppers, onion and Linda McCartney sausages but this time I tried some other vegetables that we had in for other recipes this week!
Ingredients:
For the Dough:
200g Plain Flour
200g Self Raising Flour
7g sachet of Fast Action Yeast
1tsp Caster Sugar
1tsp Salt
2tbsp Vegetable/Sunflower Oil
225ml Warm Water
Toppings:
Lidl Hunter's Chicken BBQ Sauce
Tesco Smoked Cheese (Free From)
Linda McCartney Sausages
Tin of Sweetcorn
2 Asparagus Tips
Half a Red Pepper
2 Closed Cup Mushrooms
1 Red Onion
Sweet Chilli Chutney
Sundried Tomatoes
1. Preheat the oven to 180 degrees.
2. Mix all the dry ingredients in a bowl, add the oil and water and mix until a dough starts to form.
3. Sprinkle a surface with flour and knead the dough for 5 minutes.
4. Put the dough ball back in the bowl and set aside while you prep the toppings!
5. Cut all the vegetables and sausages (microwaved for 1 minute from frozen) how you'd like them. I cut smaller pieces for the mini pizzas.
6. Divide the dough into 3 equal pieces. Roll out 2 big pizza shaped pieces and place on pizza trays. Then divide the rest of the dough into 8 pieces and make mini sized pizzas!
7. Top each pizza with BBQ sauce.
8. Now to get experimental with the toppings! I did each of the mini pizzas as different. Don't forget the cheese!
9. Cook for 12 minutes, or until they're how you like them, alternating shelves to ensure they're all evenly cooked.
Enjoy!
So I've started making 2 big ones and some miniatures with the same amount of dough as I used to make just the big ones. No complaints yet and we both get to enjoy it the next day too!
We were stuck in a rut of toppings using a bbq sauce base, sweetcorn, mushrooms, peppers, onion and Linda McCartney sausages but this time I tried some other vegetables that we had in for other recipes this week!
Ingredients:
For the Dough:
200g Plain Flour
200g Self Raising Flour
7g sachet of Fast Action Yeast
1tsp Caster Sugar
1tsp Salt
2tbsp Vegetable/Sunflower Oil
225ml Warm Water
Toppings:
Lidl Hunter's Chicken BBQ Sauce
Tesco Smoked Cheese (Free From)
Linda McCartney Sausages
Tin of Sweetcorn
2 Asparagus Tips
Half a Red Pepper
2 Closed Cup Mushrooms
1 Red Onion
Sweet Chilli Chutney
Sundried Tomatoes
1. Preheat the oven to 180 degrees.
2. Mix all the dry ingredients in a bowl, add the oil and water and mix until a dough starts to form.
3. Sprinkle a surface with flour and knead the dough for 5 minutes.
4. Put the dough ball back in the bowl and set aside while you prep the toppings!
5. Cut all the vegetables and sausages (microwaved for 1 minute from frozen) how you'd like them. I cut smaller pieces for the mini pizzas.
6. Divide the dough into 3 equal pieces. Roll out 2 big pizza shaped pieces and place on pizza trays. Then divide the rest of the dough into 8 pieces and make mini sized pizzas!
7. Top each pizza with BBQ sauce.
8. Now to get experimental with the toppings! I did each of the mini pizzas as different. Don't forget the cheese!
9. Cook for 12 minutes, or until they're how you like them, alternating shelves to ensure they're all evenly cooked.
Enjoy!
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