Do pizzas a bit differently with these recipes

You don't need a fancy clay oven to be able to cook amazing, homemade pizzas, all you need is a pan.

Tuesday, 1st September 2020, 3:40 pm
Updated Tuesday, 1st September 2020, 3:42 pm
Pizza Bianca

And you can also go a bit different with the toppings forget just cheese and tomato what about cherry and ricotta or s'more and chocolate?

Pizza dough recipe:

Ingredients

Pollo pesto pizza

Makes 2 large or 3-4 smaller pizzas

380g plain flour

3 tsp baking powder

1 tsp flaky sea salt

Cherry and ricotta

1 tbsp olive oil

185ml warm water

Method

Step 1: Preheat the oven to Gas Mark 6/200ºC/180ºC fan.

S'more pizza

Step 2: Whisk the dry ingredients in a bowl until thoroughly combined.

Step 3: Add the liquid and stir until it’s almost come together, then turn out onto a clean work surface and knead for a couple of minutes until shiny and smooth.

Step 4: Divide the dough into the number of pizzas you are making.

Step 5: Roll out your dough until it’s around 2mm thick and spread over your toppings

Pizza Pollo Pesto

Ingredients

Pizza dough

1 garlic clove

125g mozzarella ball

5g basil

45g classic basil nut pesto

2 x 125g chicken breasts

Method

Step 1: Add the chicken breast fillets to a tray with a drizzle of olive oil and a good grind of black pepper.

Step 2: Put the tray in the oven for 15-20 min or until the chicken is cooked through (no pink meat!). Once cooked, shred the chicken into rough, bite-sized pieces using two forks – this technique is known as ‘pulling.’

Step 3: Meanwhile, peel and finely chop (or grate) the garlic. Add the chopped garlic to a small bowl with the pesto and a drizzle of olive oil and mix it all together – this is your pesto sauce.

Step 4: Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can!). Tear the drained mozzarella into rough, bite-sized pieces.

Step 5: Heat a wide-based frying pan (non-stick if possible!) over a medium-high heat. Once your frying pan is hot, carefully add the pizza base to the pan, pushing the dough out to the edge to help shape the crust.

Tip: To pick up the pizza dough, gently flip it over the back of your hand to stop it ripping!

Step 6: Add 1/2 of the pesto sauce to each pizza and spread it evenly with the back of a spoon (be careful of the hot pan!). Cook the pizza base for 3-4 min or until the crust has started to

puff up, then remove the heated tray from the oven and slide the pizza base onto the tray.

Step 7: Top them with the torn mozzarella, shredded chicken and basil leaves. Then drizzle the crusts with olive oil and put the tray in the oven for 12-15 min or until the cheese has melted and the crust has puffed up and browned. Buon appetito!

Pizza Bianca With Truffled Mushrooms

Ingredients

Pizza dough

1 garlic clove

125g mozzarella ball

5g basil

8 ml truffle olive oil

35g Italian hard cheese

80g oyster mushrooms

Method

Step 1: Peel and finely chop (or grate) the garlic. Then add the chopped garlic to a small bowl with 15g butter and mash with a fork until combined – this is your garlic butter.

Step 2: Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can!), then tear into rough, bite-sized pieces.

Step 3: Slice the chestnut mushrooms finely and chop any larger oyster mushrooms in half. Add the mushrooms to a bowl with 1/2 of the truffle oil, a drizzle of olive oil and a generous pinch of salt and pepper and gently mix – these are your truffled mushrooms.

Step 4: Heat a large, dry, wide-based pan (preferably non-stick) over a high heat.

Step 5: Once your frying pan is hot, carefully add the pizza base to the pan, pushing the dough out to the edge to help shape the crust.

Step 6: Top them with the torn mozzarella, truffled mushrooms and grated Italian hard cheese then drizzle over the remaining truffle oil (even on the crusts!) and tear over the basil leaves (save a couple for garnish!). Put the tray[s] in the oven for 15-20 min or until the cheese has melted and the crust has puffed up and browned.

Then just garnish with more basil leaves, slice up and serve – buon appetito!

Pizza Margherita with Chilli Oil

Warning: this classic Margherita has a kick. Top it with melty mozzarella, plenty of Italian hard cheese and a drizzle of fiery chilli oil. Deliziosa!

Ingredients

Pizza dough

1 garlic clove

1 ball of fresh mozzarella (125g)

125g cherry tomatoes

1 tsp dried oregano

1 tsp dried chilli flakes

5g fresh basil leaves

35g Italian hard cheese

32g tomato paste

Method

Step 1: Peel and finely chop (or grate) the garlic. Then add the tomato paste to a bowl with the chopped garlic and a generous pinch of salt, pepper and sugar. Add 4 tbsp [8 tbsp] cold water and stir it all together – this is your tomato sauce.

Step 2: Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can!). Then tear the drained mozzarella into rough, bite-sized pieces.

Step 3: Add the chilli flakes to another bowl along with 2 tbsp olive oil and a pinch of salt – this is your chilli oil.

Step 4: Pick the basil leaves from their stems, then discard the stems. Chop the cherry tomatoes in half.

Step 5: Heat a large, dry, wide-based pan (preferably non-stick) over a high heat.

Step 6: Once hot, carefully add the pizza base to the pan, pushing the dough out to the edge to help shape the crust.

Step 7: Add 1/2 of the tomato sauce to each pizza and spread it evenly with the back of a spoon (be careful of the hot pan!). Cook the pizza base for 3-4 min or until the crust has started to puff up, then remove the heated tray from the oven and slide the pizza base onto the tray.

Step 8: Top them with the torn mozzarella, dried oregano and basil leaves then drizzle over the chilli oil, even on the crusts! (can’t handle the heat? Go easy!) Put the tray in the oven for 12-15 min or until the cheese has melted and the crust has puffed up and browned.

Step 9: Sprinkle the grated Italian hard cheese over your hot pizzas and serve

For a sweet treat:

Cherry and Ricotta Pizza

Serves 4-6 as a dessert

Cook Time 45 minutes

Ingredients

200g strong white flour

50g semolina

7g sachet fast action yeast

2 tbsp caster sugar

100g ricotta

1 tbsp icing sugar

50g cherry jam

200g cherries, pitted

Method

Step 1: Preheat the oven to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9. Heat a large baking tray in the oven (this stops soggy pizza bottoms!) Add the yeast to a large bowl with 100ml warm water and 2 tbsp sugar. Mix and set aside for 5-10 min.

Step 2: Roughly chop half the cherries and mix them with cherry jam. Mix ricotta and icing sugar in a separate bowl.

Step 3: Add flour and semolina to the bowl with yeast mixture. Add up to 75ml warm water, a little at a time. Mix with a plastic spatula until a sticky dough ball has formed, then tip onto a floured work surface and half (no kneading needed!) Dust each dough ball in a light coating of flour.

Step 4: Press each dough ball in its centre and push outwards with your fingers. Leave the rim of the pizza untouched to form a crust (stick the dough back together if it rips). Dust with extra flour to stop it sticking. Your base needs to be slightly smaller than a side plate (they’ll grow in the pan).

Step 5: Heat large, dry, wide-based pan (preferably non-stick) over a high heat. Once hot, add the pizza base, pushing the dough to the edge to shape the crust. Pick up the pizza dough, gently flipping it over with the back of your hand to stop it ripping.

Step 6: Add 1/2 ricotta to each pizza and spread evenly with the back of a spoon (be careful of the hot pan!). Cook for 3-4 min, or until the crust has started to puff. Remove the heated tray from the oven and slide onto the tray. Repeat for the next pizza base. (Avoid raw dough by making sure the pizzas don’t overlap on the tray).

Step 7: Drizzle crusts with olive oil and bake for 10 mins. Remove from the oven, drizzle over cherry jam mixture and return for 2-3 minutes, until the crust has puffed and browned. Remove, top with the remaining cherries. Enjoy while it’s hot!

S’more Pizza

Serves 4-6 as a dessert

Cook Time: 45 minutes

Ingredients

200g strong white flour

50g semolina

7g sachet fast action yeast

2 tbsp caster sugar

50g cream cheese

1 tbsp icing sugar

½ tsp vanilla extract

50g nutella

30g mini marshmallows

20g chocolate chips

2 tbsp chocolate sauce

Method

Step 1: Preheat oven to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9. Heat a large baking tray in the oven (this stops soggy pizza bottoms!) Add the yeast to a large bowl with 100ml warm water and 2 tbsp sugar. Mix and set aside for 5-10 min.

Step 2: While the yeast develops, mix cream cheese with icing sugar and vanilla extract. Set aside.

Step 3: Add flour and semolina to the bowl with yeast mixture. Add up to 75ml warm water, a little at a time. Mix with a plastic spatula until a sticky dough ball has formed, then tip onto floured work surface and half (no kneading needed!) Dust each dough ball in a light coating of flour.

Step 4: Press each dough ball in its centre and push outwards with your fingers. Leave the rim of the pizza untouched to form a crust (stick the dough back together if it rips). Dust with

extra sprinkles of flour to stop it sticking. Your base needs to be slightly smaller than a side plate (they’ll grow in the pan).

Step 5: Heat large, dry, wide-based pan (preferably non-stick) over a high heat. Once hot, add the pizza base, pushing the dough to the edge to shape the crust. Pick up the pizza dough, gently flipping it over with the back of your hand to stop it ripping.

Step 6: Add 1/2 cream cheese to each pizza and spread evenly with the back of a spoon (be careful of the hot pan!). Cook for 3-4 min, or until the crust has started to puff. Remove heated tray from the oven and slide onto the tray. Repeat for the next pizza base. (Avoid raw dough by making sure the pizzas don’t overlap on the tray).

Step 7: Drizzle crusts with olive oil and bake for 12-14 minutes until the crust is puffed and lightly golden. Carefully remove and spread nutella over the cream cheese. Sprinkle marshmallows and bake for a further 1-2 minutes until the marshmallows are toasted. Remove from the oven and top with a decadent sprinkle of chocolate chips and gooey drizzle of chocolate sauce.

Images and recipes courtesy of gousto.co.uk