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If you have an aversion to kneading and proving dough, you'll love this recipe, made with scone dough for speed and ease. Vary the toppings according to what you like or need to use up. Either way, it's a real winner!
Originally the toppings were placed on this pizza in four sections, representing each season, but because this pizza serves two, it's better to distribute them around more evenly.
Puttanesca has always been one of my favourite pasta sauces – strong and gutsy, with lots of flavour – then one inspired day I decided to try it on a pizza base instead. The result is brilliant.
Pizza dough is made in almost the same way as white bread – by hand or using a food processor, except that you add olive oil and a little sugar to the flour mixture and there isn't a second rising.
This is the classic version of one of the most wonderful combinations of bread and cheese imaginable. You can, of course, vary the cheeses, but the ones I've chosen here are a truly magical combination.
Home-made pizzas are in a league of their own and the joy of them is that you can add whatever toppings you like, depending on what you have to hand or what you fancy. A truly versatile supper dish.
Well, a crumpet pizza does make sense if you think about it – soft, squidgy bread that gets lightly toasted for just a bit of crunch, then all those wonderful holes so that the cheese and other ingredients can melt right down into it.
This is a good family recipe and provides quite an interesting way of offering fish to children. Young-at-heart adults have also been known to sing its praises. You can use Greenland halibut or hoki instead of cod or haddock.
These pizza bases are the real thing, made in the Le Marche region of Italy with long fermentation, then stone-baked with a brushing of passata, but any favourite pizza base will do.
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