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    Big Friday night pizza

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    Big Friday night pizza

    • Preparation time: 25 minutes + proving
    • Cooking time: 20 minutes
    • Total time: 45 minutes + proving

    Serves: 4 - 6


    250g strong white bread flour, plus extra for dusting
    7g easy bake yeast sachet
    ½ tsp sea salt
    2 tbsp olive oil, plus extra to drizzle
    Semolina or polenta, for dusting
    314g jar Pelagonia Aviar Sweet Roasted Red Peppers sauce
    610g pack essential Waitrose British Lamb Meatballs
    250g cherry tomatoes, halved
    2 cloves garlic, thinly sliced
    200g pack Waitrose Creamy & Tangy Greek Feta
    Pea shoots, to serve


    1. Put the flour, yeast and salt in a bowl, add 1 tbsp olive oil and 150ml warm water. Mix with a round-bladed knife to a dough adding a dash more water if the dough feels dry. Turn onto a floured surface and knead for 10 minutes until smooth and elastic. Alternatively, knead in a free-standing mixer with dough hook attachment for 5 minutes. Place in a floured bowl, cover with clingfilm and leave in a warm place for 45-60 minutes or until doubled in size.

    2. Preheat the oven to 250°C, gas mark 8. Dust the work surface with semolina or polenta and turn the dough out. Dust with more semolina and roll out the dough to about 38 x 30cm or big enough to fit your largest baking sheet. If you only have small baking sheets, divide the dough in half and make 2 smaller pizzas instead.

    3. Slide onto the baking sheet. Spread almost to the edges with the red pepper sauce. Heat the remaining oil in a large frying pan. Flatten the meatballs with the palms of your hands and fry for 2-3 minutes on each side until lightly browned. Arrange over the pizza base with the tomatoes and garlic slices. Crumble the feta on top and season.

    4. Bake for 15 minutes until golden and the meatballs are cooked thoroughly. Slide onto a serving board and scatter with pea shoots and an extra drizzle of olive oil.

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