Spi­der piz­zas

SERVES 8 PREP 20 mins plus prov­ing COOK 12 mins per tray EASY

BBC Good Food - - Easiest Ever -

If you pre­fer, you can make two large piz­zas and put lots of spi­ders on each. There are plenty of ways to make spi­ders for your piz­zas – we’ve used olives and salami here, but you can make red and green ver­sions by stamp­ing cir­cles or ovals out of pep­pers and us­ing thinly sliced pieces as legs.

1 pack pizza base mix plain flour, for dust­ing

120ml pas­sata or tomato pasta sauce 1 gar­lic clove, crushed

150g grated moz­zarella 25g-50g parme­san, grated

4 large pit­ted black olives

6 small slices salami or chorizo 8 small capers, drained

1 Make the pizza dough fol­low­ing pack in­struc­tions. Tip the dough onto a floured sur­face, flour your hands, then gen­tly knead the dough for about 2 mins un­til fairly even, soft and bouncy. Re­turn the dough to the bowl, cover with oiled cling film, then let it rise in a warm place un­til dou­bled in size (about 1 hr). While the dough proves, mix the pas­sata and gar­lic in a bowl.

2 Heat oven to 240C/220C fan/gas 9 or as hot as it will go. Dust two bak­ing sheets with flour. Split the dough into eight, then roll four balls into thin, rough cir­cles. Lift onto the floured sheets. Smear a thin layer of the tomato sauce on top of each and scat­ter over the moz­zarella and parme­san.

3 Halve each olive and put four halves, cut-side down on four piz­zas – these are the spi­der bod­ies. Cut the rest of the olive halves into thin strips, then ar­range on ei­ther side of the bod­ies to look like legs. 4 Put four pieces of salami or chorizo on the four re­main­ing pizza bases. Cut the other pieces of salami into thin strips and use them to make the legs of the spi­ders. Add 2 capers to each spi­der for the eyes.

5 Bake each tray for 12 mins or un­til golden and crisp and the cheese is start­ing to brown.

PER SERV­ING 212 kcals • fat 13g • sat­u­rates 6g • carbs 10g • sug­ars 2g • fi­bre 1g • pro­tein 12g • salt 1.2g

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