A firm family favourite that the kids can help make and can be easily tailored to suit everyone’s tastes – great to also throw together for summer picnics and garden parties this weekend…
For the dough:
350ml warm water (made from ½ boiling and ½ cold)
1 tbsp dried yeast
1 tsp caster sugar
600g strong white bread flour, plus extra for dusting
2 tbsp extra virgin olive oil
½ tsp fine sea salt
For the topping:
240g Tenderstem broccoli
300g passata (smooth Italian tomato sauce)
350g mozzarella, torn into bite sized pieces
120g chopped chorizo or equivalent weight in chopped ham
50g Parmesan cheese, grated
Measure the water into a jug and sprinkle over the yeast and sugar. Stir well and set aside for 10 minutes, after which time a little beer-like head will have begun to form on the surface.
Weigh the flour into a bowl and stir though the salt. Make a well in the middle and pour in the olive oil and the yeasty water. Use a metal spoon to stir and bring the dough roughly together then tip onto the work surface. Using a pushing and pulling action with the heel of your hands knead the dough for about 8 minutes until it is smooth and stretchy.
When its ready, put into a clean, lightly oiled bowl and cover with a clean tea towel and leave to rise for 30 minutes.
Blanch the Tenderstem broccoli in boiling water for 2 minutes, drain and allow to cool.
Tip the dough onto a lightly floured worktop and cut into 4 pieces. Roll each piece to a rough circle of about 5 mm thick and lay each on a baking sheet. Preheat the oven to 220°C.
Top each pizza by spreading out 2 or 3 tablespoons of passata in a thin layer, then divide the Tenderstem between each. Sprinkle over the mozzarella and chorizo and scatter over the parmesan. Bake each pizza in a hot oven for about 12 minutes until the crust is crisp and the cheese melted and bubbling.
For a vegetarian pizza, swap the chorizo for sliced red peppers or halved cherry tomatoes.
[Recipe from Tenderstem.co.uk]
Why not add a Bloody Mary into the mix…?
If you’re after a delicious fresh cocktail this weekend, then try this Bloody Mary. The addition of the radish with the lime adds a new twist to a classic drink.
½ tbsp freshly grated horseradish
25ml Worcestershire sauce
Tabasco to taste
½ tsp celery salt
Cracked black pepper to taste
750ml tomato juice
500g ice cubes
100g sliced radishes
1 lime cut into wedges
4 celery sticks to garnish
Mix together the vodka, sherry, horseradish, Worcestershire sauce, Tabasco, celery salt, black pepper and tomato juice in a large jug.
Fill another large jug with the ice, sliced radishes and lime wedges.
Pour the liquid over the ice, and serve straight away in chilled glasses with celery sticks in them.
[Recipe from loveradish.co.uk]
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Keya Modessa, ACHICA Features Writer
View all posts by Keya Modessa, ACHICA Features Writer