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