Pile-High Pizza
Makes 4 pizzas (dairy, egg, gluten, nuts, peanuts and wheat free)
The pizza bases
400g or 3½ cups gluten-free flour mix, plus extra for dusting and kneading ¼ teaspoon sea salt (optional)
1 teaspoon unrefined caster (superfine) sugar
15g or 1 teaspoon gluten-free easy-bake-style yeast or fast-action dried yeast
300mlor 1¼ cup water
A drizzle of cold pressed extra virgin olive oil
The sauce
1 tablespoon cold pressed extra virgin olive oil
425g or 15oz chopped tomatoes
2 tablespoons tomato puree or tomato paste
1 garlic clove peeled and crushed
20g or ¾ cup of fresh basil leaves
Freshly ground black pepper
Topping suggestions
1 small bowl pitted black olives drained
1 small bowl (115g or 4oz) dairy free mozzarella-styles slices or Cheddar-style grated cheese or pecorino (sheep's cheese) or goat's cheese
1 small bowl sliced sweet peppers
1 small bowl sliced mushrooms
1 small bowl sliced blanched courgettes (zucchini)
1 small bowl thinly sliced red onions
1 small bowl tiny blanched broccoli florets
1 small bowl halved baby vine tomatoes
1 small bowl frozen sweetcorn and peas
Preheat the oven to 200°C or 400° F
1. Sift the flour into a big bowl and add the salt, if using. Stir in the sugar and yeast. Beat in the water using a wooden spoon and bring the dough together into a ball. You may need to add a little more warm water; different flours absorb varying amounts. Put the dough on a floured board and knead with floured hands for 6-10 minutes until it is smooth. Brush a large bowl with the oil, put the pizza dough into it and cover with a plate or another bowl. Leave the bowl in a warm, draught-free place until the dough has increased in size. This will take about an hour, depending on the temperature of your room.
2. Meanwhile, make the sauce. Warm the olive oil in a non-stick pan and tip the tomatoes into it. Stir in the tomato puree or paste, garlic and basil leaves. Season with pepper and increase the heat to medium. Cook the sauce for about 5 minutes until thickened and glossy.
3. Place the pizza dough on a floured board and flatten it with a rolling pin. Using a knife, divide it into four equal portions and roll out each portion on a floured board into a small circle. Place two pizza bases on each baking sheet. Press the pizza dough gently outwards with your fingers until it becomes a thin circle and neaten the edges. Brush all around the edges with a little more oil.
4. Arrange a line of little bowls filled with the olives, cheese and vegetables (or anything else that is healthy that your children will eat). Cover each pizza with the tomato sauce, going as near to the edges as you can and then place the trays in front of the bowls of goodies and let each child pile their pizza high. Bake the pizzas for about 15 minutes or until the crust is crisp and golden brown and the cheese (if used) is bubbling. Carefully slide the pizzas onto warm plates and serve them at a safe temperature.
|
