This recipe is for Red Tractor #RTChallenge. This is my fourth recipe for the Red Tractor challenge. This time round I am baking pizza. I had slightly modified my Chinese steamed bun recipe to make this pizza base. Using strong white flour makes the base firmer and chewier. If you prefer less chewy, then add more plain flour. Instead of milk, you could use water instead. As I mentioned I think milk gives a nicer flavour/fragrance.
Please click here to learn more about Red Tractor and their food assurance scheme. Do look out for the Red Tractor logo on a huge range of products. The logo will appear in a variety of positions. It could be on the front, back or side of the pack.
As for pizza ingredients, they could be anything you like! I used British asparagus. Simply shave away the skin and leave the top, then cut into half. Mix the cut asparagus with olive oil, salt and pepper.
- Tomato purée
- Vegetables like mushroom, olive, asparagus etc.
- Meats like ham, pepperoni etc.
- 375 g flour (300 g sieved strong white flour & 75 g plain flour)
- 1 teaspoon salt
- 1 tablespoon caster sugar
- 7 g easy bake yeast
- 2 tablespoon olive oil
- 225 ml warm milk
- In a big bowl, mix all the flour, olive oil, salt and sugar together and add warm milk to knead a dough for a minute.
- Add yeast into the dough and knead until smooth.
- Cover the dough and let it stand in a warm place for about an hour or until it doubles in size.
- Knead the dough and roll it with a rolling pin about 1 cm thick.
- Apply tomatoes purée onto the pizza base.
- Then add cheese.
- Place all your ingredients on the pizza base.
- Place it in the oven for 10 minutes 170°c.
Ms C and Mr K were so happy to help make their own tea and only add their favourite toppings! The base is quite soft and chewy. If you prefer the base to be crispy, then leave it longer in the oven to bake.