Only two more days of National Pizza Week left and more pizza baking from our Great British Chefs bloggers. Rosana McPhee from Hot & Chilli has a lovely pizza dough recipe and shares some of her favourite, slightly unusual, toppings. And yes, we’re starting with one for those who think sweet pizza is wrong!
Grilled pineapple and ricotta drizzled with honey
Photography by Rosana McPhee
1 package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
1. In a small bowl, dissolve yeast in warm water. Let stand until frothy, about 5-10 minutes.
2. In a large bowl, combine 2 cups flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine.
3. Knead well until a stiff dough has formed. Cover and rise until doubled in volume, about 20 minutes. Meanwhile, preheat oven to 200 C.
4. Turn dough out onto a well floured surface. Form dough into pieces and roll out into a pizza shape. Cover with your favourite sauce and toppings and bake until golden brown, about 15 minutes.
Mozzerella, Puck Cheese Spread, Chicken and olives
Cheese and Quail Eggs
What are some of the strangest toppings you’ve tried on pizza? Which toppings that sound like they shouldn’t work actually do? We’re discussing this over on Great British Chefs Facebook page.