Stuffed crust pizza
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.
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