Triple-Tested recipes
Our fantastic pizzas, mains and puds will all sizzle to perfection, whether cooked conventionally or in a pizza oven
Mozzarella, Peach, Basil and Tomato Pizza
We’ve used a fresh mozzarella ball, as it goes on after the base is cooked, so won’t make it soggy. Plus, it beautifully complements the fresh tomato sauce.
Hands-on time 30min, plus resting. Cooking time about 10min. Makes 2
• 250g self-raising flour, plus extra to dust
•175g Greek-style yogurt
• 2 large tomatoes (about 200g)
• 1tbsp extra virgin olive oil
• 1 peach, destoned and finely sliced
• 125g mozzarella ball, drained and torn, see intro
• Small handful basil, leaves picked
1 For the base, in a medium bowl, mix the flour, a pinch of fine salt and the yogurt to make a dough. Knead on a lightly floured work surface for 1min, then cover with the empty upturned bowl and leave to rest for 10min.
2 For the topping, coarsely grate the tomatoes, discarding any skin that won’t grate. Transfer to a bowl and mix in the oil and some seasoning.
3 Divide the dough in ½ and press or roll out the first portion into a rough 25cm circle.
4 Preheat grill to high. Heat a large ovenproof frying pan (about 22cm across the base) over high hob heat until very hot. Carefully lift the dough circle into the pan and spread over the tomato mixture, leaving a rough 2cm border. Scatter over ½ the peach slices. Cook for 2min, or until the base is starting to brown. Continue cooking under the grill for about 2min, or until the crust is puffed and golden.
5 Transfer the pizza to a board and scatter over ½ each of the mozzarella and basil. Repeat with remaining base and topping. Serve.
407cals, 15g protein, 15g fat (8g saturates), 53g carbs (5g total sugars), 3g fibre
Garlic Bread
A classic base that’s easy to handle, ideal for any pizza or garlic bread. You can also use pesto, instead of the garlic butter, if you prefer.
Hands-on time 30min, plus rising.
Cooking time about 6min. Makes 2
• 250g strong white flour, plus extra to dust
• 1tsp fast-action dried yeast
• 1tsp caster sugar
• 1tbsp extra virgin olive oil
• 50g butter, softened
• 3 garlic cloves, crushed
• Small handful parsley, finely chopped
1 For the base, in a medium bowl, mix the flour, yeast, sugar, oil, ½tsp fine salt and 150ml tepid water to make a shaggy dough. Tip on t
