Save to your scrapbook
Step by Step - Pizza
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This Italian favourite is quick and easy to create. Use ingredients such as Alimonti Italian Organic Wheat Flour and Carapelli Extra Virgin Olive Oil in the base to add authentic flavours. Serve the pizza as a main meal with a simple green salad, or make small, individual pizzas for serving with drinks.
Makes: 1 x 30cm pizza
Use Waitrose Select Basil Oil (extra virgin olive oil infused with basil) in your dough for added flavour.
Before you begin, ensure that you have a warm place in which to leave the bread to rise - an airing cupboard, warm kitchen or sunny part of a room are all ideal.
To make 2 thin-crusted pizzas, use the same amount of dough but divide it into 2 pieces and roll out thinly.
Dough can be frozen after the first rising. When required, defrost in the fridge, roll into shape, add the topping and allow to rise before baking. Finished pizzas will also freeze well - defrost thoroughly then cook in the same way.
Make a calzone, which is a folded-over pizza, by rolling half the dough into a round and putting your chosen filling on one side only. Fold in half and sprinkle with a little Waitrose Grated Mozzarella cheese. Cook at 200°C, gas mark 6 for 20 minutes.
Try Waitrose Bistro Tomato, Mozzerella and Wild Rocket Sauce - from the fresh sauce range - with Waitrose Grated Mozzarella cheese on top.
Waitrose Italian Red Pesto Basil Sauce makes an excellent base for other simple toppings such as ready-cooked roast chicken breast, salami, or grated mozzarella cheese.
Baby leaf spinach or rocket leaves are good partners for cheeses such as Brie or Gorgonzola.
Marinated Field Mushroom Salad, prepacked from the deli cabinet, is ideal with cheese. Try it with freshly grated Parmigiano-Reggiano, sliced fresh tomatoes, basil leaves and baby mozzarella cheese.
2 large mixing bowls
Baking sheet (large enough to fit 30cm pizza base)
This recipe was first published in Mon Jul 01 01:00:00 BST 2002.