- 2 mugs of self raising flour (or 2 mugs of plain white flour + 2 tsp baking powder)
- A good pinch of sea salt
- 6 tbsp olive oil
- 2/3 mug of white wine*
- 1 tin chopped tomatoes
- 1 garlic clove, finely minced
- 1 tbsp balsamic vinegar
- A good pinch of fresh herbs, finely chopped
- Freshly ground pepper
- Chopped veggies from your box (red pepper, broccoli, fresh tomatoes, courgettes, onions…)
- Cheese to grate or dot over the top (Buffalo mozzarella, goat’s cheese, cheddar…)
*You could use luke warm water instead. The wine adds heaps of flavour but the recipe will work fine with water instead.
Caramelised red onions, goat’s cheese, broccoli and olives
Buffalo mozzarella, fresh pesto, fresh tomatoes and basil
Courgette ribbons, thinly sliced onions, marjoram, lemon zest and capers
Leftover boiled new potatoes, red pepper slices, rosemary and Cheddar cheese
1. Heat your oven grill to high. If you don’t have a grill, set your oven to 220°C/Gas 8.
2. Tip flour, baking powder, salt and olive oil into a large mixing bowl.
3. Warm the wine.
4. Fold everything together till it starts to come together.
5. Gently knead till it forms a smooth ball. Dust in a little more flour, if needed.
6. Get your frying pans (do in batches or be a pro and cook all four in one go – or make two larger pizzas for sharing).
7. Divide your dough into 4 or 2 pieces. Roll out, dust with flour as needed. Once nice and round and roughly the size of your pans, dust the top with flour and gently fold in half. Dust again and halve again so you have a triangle.
8. Brush your frying pans with olive oil. Pop the dough in one corner and unfold. Curl sides inward to form the crust. Gloss with oil. Let the base crisp up over medium-low heat while you make the topping.
9. Mix tinned toms with the garlic, balsamic, fresh rosemary and pepper.
10. Once the bottoms of the pizzas are nicely browned, take off the heat. Slather the sauce over the top. Top with veggies and cheese.
11. Pop under the grill and cook till the cheese is golden and bubbly.