HOME RUN PIZZA RECIPES

Steps:

• To make your own base: Make up 300g bread mix following pack instructions. Don’t rise or knead – just roll into a rough 30cm circle on a baking sheet. Or you can buy a ready-made pizza base from the supermarket. Top using suggestions below.
• To bake your pizza: Heat oven to 240C/220C fan/gas 8, add one of the toppings suggested below then bake for 15-20 mins until crisp.
• Ham, mushroom & rocket with pesto: Spread your base with the pesto. Top with ham, mushrooms, tomatoes and some seasoning. Bake as above then top with a handful of rocket.
• Spicy pepperoni & pepper: Spread your base with passata. Top with pepperoni, chilli, green pepper and mozzarella. Season, bake as above. Sprinkle with parsley.
• Italian goat's cheese & veggie special: Put spinach into a colander, pour over a kettle of boiling water to wilt, then squeeze out any excess. Spread base with pesto. Top with the spinach, cheese, olives and tomatoes. Season, then bake as above.
• Crispy bacon, artichoke & ricotta: Spread your base with ricotta. Scatter over artichokes, olives and bacon. Season and bake as above.
• Beef, basil, tomato & mozzarella: Fry mince with onion and garlic in olive oil over a high heat for 5 mins until browned. Spread passata over your base. Top with mince mixture, tomatoes and mozzarella. Season and bake as per above. Sprinkle with some basil leaves and serve.

Steps:

• Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. You should end up with a wettish dough that is rough and lumpy. Scrape down the sides of the bowl, cover with a tea towel and if your kitchen is cool keep it out, but if it’s warm put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.
• When ready to cook, bring the dough to room temperature. Heat the oven to 220C/200C fan/gas 7. Dust 2-4 baking sheets with semolina. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.
• Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings (see ideas, below). Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping (18 mins for a large pizza or 12 mins for an individual) or until the crust is crisp and the topping is bubbling.