Pizza Buonissima recipe

Details

• Cuisine: Italian
• Recipe Type: Main
• Difficulty: Medium
• Preparation Time: 60 mins
• Cooking Time: 35 mins
• Serves: 2

Step-by-step

1. Pre-heat a baking sheet at gas mark 8, 230C. Sift 130g of flour with the salt and yeast into a bowl.
2. Add the olive oil and 100ml warm water. Mix to a dough adding a further 20ml of warm water if required. Transfer to a flat, floured work surface and knead for around 5 minutes.
3. Transfer the dough to a bowl and cover with cling film lightly oiled on the underside. Leave until the dough has doubled in bulk - about an hour at room temperature.
4. Varnish the red pepper with olive oil and roast in the oven until almost black. Remove and leave to cool in a bowl sealed with Clingfilm. When cold enough to handle, remove skin, discard seeds and juices and cut into finger-wide strips
5. Mix the crushed garlic with some olive oil, then apply over the cherry tomatoes and roast for 5 minutes.
6. When the dough is ready, tip on to a work surface sprinkled generously with flour. Knead for a couple of minutes to remove any air, then shape into a ball.
7. Dust your rolling pin with flour and roll the dough out to a circle approximately 10 inches (25.5 cm) in diameter.
8. Remove the baking sheet from the oven, then sprinkle with flour.
9. Place the pizza base on to a baking sheet in the centre of the oven for about 5 minutes, until the dough is just starting to colour.
10. Remove from the oven and spread evenly with tomato sauce.
11. Sprinkle lactose-free cheese cubes over the pizza, together with small dollops of lactose-free soft cheese. Add the pieces of chicken, roasted cherry tomatoes, and strips of roasted red peppers.
12. Put back in the oven on a high shelf for approximately 6-8 minutes until the crust is golden brown. Garnish with fresh rocket and a drizzle of balsamic glaze.