Fat cat pizza

Ingredients (Makes 3 small pizzas): For the dough:

400g strong white flour, plus extra for dusting, 2tsp salt, 7g instant fast-action dried yeast, 280ml water (use tepid water to speed up the rise if you’re in a rush, but this isn’t necessary), 20ml olive oil, plus extra for oiling, Semolina flour for underneath the pizza (optional, but gives extra crunch)

For the toppings: Around 10tbsp tomato sauce for pizza (see below), 1tbsp capers, 200g mozzarella (drained weight), A couple of black olives, for the cat face, Black gel food dye, mixed with a tiny amount of water, for painting cat whiskers, Handful of fresh basil, Salt and freshly ground black pepper, Extra olive oil, for drizzling

For the tomato sauce: 2tbsp olive oil, 2 cloves of garlic, finely chopped, 2tbsp concentrated tomato purée, 1 x 400g can chopped tomatoes, Italian seasoning, to taste, Salt and pepper

Method:

1. To make the tomato sauce, place a saucepan over a medium heat, then add the olive oil and garlic. Fry for 20-30 seconds until lightly golden (but not brown). Add the tomato purée and fry for 30 seconds. Add the chopped tomatoes and a couple of pinches of Italian seasoning then simmer over a medium heat, stirring occasionally. After five to 10 minutes, the sauce should have reduced down and thickened. Season with salt and pepper to taste.

2. To make the dough, place the flour, salt and yeast together in a stand mixer fitted with a dough hook attachment (you can also use a bread machine just to knead). Make sure that the salt is not directly touching the yeast.

3. Place the dough in a lightly oiled large bowl, cover with oiled plastic wrap and leave to rise for about one hour or so.

4. Meanwhile, prepare the toppings for your pizza. At least 30 minutes before the dough is ready, preheat your oven to its maximum temperature to start preheating a baking steel, stone or simply a standard flat baking sheet (ideally one without a lip, for ease). 5. When the dough has risen, set aside a little for the ears, then divide the remaining dough into three equal pieces, placing each piece onto an individual sheet of baking paper (scatter semolina on the paper first, if you like, to add extra crunch). Use the heel of your hand to press each piece into a rough circle, then stretch the dough with your hand to thin it out, making the edges thicker than the middle.

6. Add your toppings to the dough, leaving space at the top for the cat face.

7. Leave the pizzas to prove at room temperature for about 20 minutes, or until puffed up slightly. They shouldn’t increase much in size.

8. Once risen, slide any flat tray (or even a piece of stiff cardboard) under one of the pizzas – this should be easy to do, as the pizza should be on a sheet of baking paper. Slide the pizza along with the baking paper onto the preheated stone, steel or baking sheet that’s in the oven.

9. Bake one pizza at a time, for around five to 12 minutes each.

10. Once cooked, quickly paint the whiskers using black food dye mixed with a tiny amount of water and a paintbrush, then season with pepper, scatter with fresh basil.