Stuffed crust pizza

Prima (UK) - - Let’s Cook -

Per­fect for a Satur­day night when you have more time to spend in the kitchen. MAKES 2 PREP 25min, plus ris­ing COOK about 15min

• 300g (11oz) strong white flour, plus ex­tra to dust

• 7g sa­chet fast-ac­tion dried yeast

• 1tsp caster su­gar

• 2tbsp ex­tra vir­gin olive oil

• 12 x 20g pack cheese strings, we used Cheestrings Orig­i­nal FOR THE TOP­PING

• 4tbsp tomato purée

• 1tsp dried oregano

• 200g (7oz) grated moz­zarella

• 110g pack pep­per­oni slices

1 In a large bowl, mix flour, yeast, su­gar and 1tsp salt. Add oil and 200ml (7fl oz) luke­warm wa­ter, and mix. Tip on to a floured sur­face; knead for 5min. Cover with up­turned bowl and leave to rise for 30min.

2 Pre­heat oven to 240°C (220°C fan)

mark 9. Line two large bak­ing sheets with bak­ing parch­ment. Di­vide dough in half. Roll each half out on a floured sur­face to a 30.5cm (12in) cir­cle. Put on lined sheets.

3 On each pizza base, ar­range an evenly spaced cir­cle of six cheese strings 2cm (¾in) in from the edge (they won’t be touch­ing). Fold dough over cheese and press well to seal. Spread half tomato purée in­side each bor­der and sprin­kle each with half the oregano. Di­vide re­main­ing top­pings be­tween piz­zas.

4 Cook for 12-15min un­til golden. Serve.

COOK’S TIP

Vary the pizza next time you cook it by adding dif­fer­ent top­pings, such as ham, sliced mush­rooms, onion, pep­pers or chunks of pineap­ple.

PER SERV­ING (½ PIZZA): CALS 771; FAT 42G; SAT FAT 21G; CARBS 57G

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.