Leftovers love

Make the most of ragu from the night before on this clever pizza, perfect for a Friday night in

Bolognese pizza

35 MINUTES + PROVING | MAKES 1 LARGE PIZZA (SERVES 2-4) | EASY |

bolognese ragu 200g

grated mozzarella 100g

parmesan finely grated to make 2 tbsp

butter 25g, melted

garlic 1 clove, crushed

basil leaves to serve (optional) PIZZA DOUGH

strong white bread flour 250g, plus extra for dusting

fine sea salt Ω tsp

fast-action dried yeast 1 tsp

olive oil 1 tbsp, plus extra for the pan

Make the dough by putting the flour, yeast, oil and 1/2 tsp of fine sea salt in a bowl. Add 150ml of warm water and knead briefly until it comes together.

Tip onto a lightly floured worksurface and knead for

10 minutes until elastic and smooth. Cover and leave to prove for 1 hour until doubled in size. 2

Heat the oven to 240C/fan 220C/gas 9. Lightly oil a large ovenproof frying pan or skillet. Knock back the dough into the bowl, then roll out until it’s a little larger than the size of the frying pan. 3

Lift the dough into the pan, and fold over the sides to form a crust. Spoon the ragu into the middle of the pizza, then scatter over both the cheeses. Heat the pan over a medium heat for 5 minutes until the crust starts to look puffy, and the base is lightly golden. 4

Mix together the butter and garlic, and brush over the crust. Transfer to the oven and cook for 12-15 minutes or until the cheese is molten and bubbling, and the crust springs back when pressed. Scatter over some more parmesan and a few torn basil leaves, if you like, to serve.

PER SERVING (4) 520 kcals | fat 24.5G saturates 11.8G | carbs 49.7G | sugars 2.3G fibre 2.4G | protein 24.2G | salt 1.4G