Overnight pizza

Make a pizza from scratch this weekend – no kneading required with our easy recipe

Overnight pizza 40 MINUTES + PROVING OVERNIGHT|MAKES 2 PIZZAS|EASY

We’ve topped our pizza with prosciutto and rocket, but try this base with your favourite toppings.

active dried yeast ¼ tsp golden caster sugar ½ tsp plain flour 500g, plus more for dusting salt 1 tsp olive oil TOPPING garlic 1 clove, sliced olive oil tinned cherry tomatoes 400g tin mozzarella 1 ball, torn prosciutto 8 slices rocket 2 handfuls

1. Mix the yeast with the sugar and 400ml warm water, then leave for 5 minutes. Put the flour and salt in a bowl. Gradually mix in the liquid and form a claggy, rough dough (there’s no need to knead). Cover the bowl with clingfilm and leave in a coolish spot in the kitchen overnight (but not in the fridge). Make the pizza sauce. Sizzle the garlic in 2 tbsp olive oil then tip in the tomatoes. Simmer for 12-15 minutes until the sauce is thick, then leave to cool. 2/3. Tip the dough out onto a floured surface. It will be very sticky and bubbly. 4. Bring together in a rough dough by adding a little extra flour – the less flour you add, the puffier the dough will be. 5. Divide into 2 with a sharp knife. 6. Drop a piece of dough onto an oiled baking tray. 7. Push and stretch into a rough pizza shape. 8. Heat the oven to 240C/fan 220C/gas 9. Spread a thin layer of sauce over each pizza – not too much otherwise it’ll be soggy (you can freeze the rest to use another time). 9. Top with the mozzarella and bake in the oven for 10-15 minutes until puffed and golden.To finish, tear over the prosciutto, scatter with rocket and drizzle with a little olive oil.

PER PIZZA (EACH SERVES 2) 1,317 KCALS|FAT 34.5G|SATURATES 12.8G CARBS 193.1G|FIBRE 12.3G|PROTEIN 52.5G|SALT 5.7G