Margherita and capricciosa pizza recipes
If you're already stuck on ideas for the kids this half term, then look no further. Our favourite Italian's back in the kitchen showing us how to make a classic pizza Margherita and capricciosa (ham and mushroom) with the help of four budding chefs - what could go wrong?
Your shopping list: Dried yeast, strong plain flour, tin chopped tomatoes, passata, fresh basil, mozzarella, cooked ham, button mushrooms
Margherita pizza with mozzarella, tomatoes and fresh basil
Makes 2 pizzas
Ingredients
200g strong plain flour, plus extra for dusting7g fast-action dried yeastPinch of salt140ml water1 tablespoon oil
for the topping
150g tinned chopped tomatoes150g Passata, sieved tomatoes2 Mozzarella balls, drained and cut into little cubes5 fresh basil leaves, sliced8 fresh basil leaves, wholeExtra virgin olive oilSalt and pepper to taste
Method
Pour the sieved and chopped tomatoes in a medium size bowl with 2 tablespoons of oil. Mix in the sliced basil, season with salt and pepper and set aside at room temperature.
Prepare 2 baking trays by pouring 1 tablespoon of oil in each tray and spread it with your fingers or pastry brush
Brush the inside of a large bowl with 1 tablespoon of oil and set aside
To prepare the dough, place the flour, yeast and salt into a separate large clean bowl, make a well in the centre and pour in the water with 2 tablespoons of oil. Use a wooden spoon to mix everything together to create a wet dough.
Turn out the dough onto a clean well-floured surface and work it with your hands for about 5 minutes or until smooth and elastic. Shape the dough into a large ball and place into the oiled bowl. Brush the top of the dough ball with a little oil and cover with cling film. Leave at room temperature to rest for 20 minutes.
Preheat the oven to 210ºC
Once rested, turn out the dough onto a well floured surface and divide it into two balls. Use your hands to push each out from the centre, creating two round discs about 25cm in diameter. Place the pizza bases on the two oiled baking trays.
Equally spread the tomato mixture on top of the pizza bases. The best way to do so is by pouring the tomato sauce in the middle of the pizza base and spread it from the centre going outwards using the back of a tablespoon.
Equally scatter the mozzarella on top the 2 pizzas bases
Cook in the middle of the oven for 16 minutes, until golden and brown
One minute before the end of the cooking, scatter over the whole basil leaves and continue to cook
Serve hot
SERVES: 2 PizzasPREP & COOK TIME: 40 minutes
Capricciosa with mozzarella, mushrooms and ham
Makes 2 pizzas
Ingredients
200g strong plain flour, plus extra for dusting7g fast-action dried yeastPinch of salt140ml warm water2 tablespoons oil
For the topping
300g Passata, sieved tomatoes150g button mushrooms, sliced6 slices of cooked ham, cut into stripes8 fresh basil leavesExtra virgin olive oilSalt and pepper to taste
Method
Heat 3 tablespoon of oil in a frying pan and on a medium heat, cook the mushrooms for 5 minutes until tender. Stir occasionally and set aside.
Prepare 2 baking trays by pouring 1 tablespoon of oil in each tray and spread it with your fingers or pastry brush
Brush the inside of a large bowl with 1 tablespoon of oil and set aside
To prepare the dough, place the flour, yeast and salt into a separate large clean bowl, make a well in the centre and pour in the water with 2 tablespoons of oil. Use a wooden spoon to mix everything together to create a wet dough.
Turn out the dough onto a clean well-floured surface and work it with your hands for about 5 minutes or until smooth and elastic. Shape the dough into a large ball and place into the oiled bowl. Brush the top of the dough ball with a little oil and cover with cling film. Leave at room temperature to rest for 20 minutes.
Preheat the oven to 210ºC
Once rested, turn out the dough onto a well-floured surface and divide it into two balls. Use your hands to push each out from the centre, creating two round discs about 25cm in diameter. Place the pizza bases on the two oiled baking trays.
Equally spread the sieved tomato on top of the pizza bases. The best way to do so is by pouring the tomato in the middle of the pizza base and spread it from the centre going outwards using the back of a tablespoon. Season with salt and pepper.
Divide the mozzarella, mushrooms between the 2 pizzas bases. Drizzle 2 tablespoons of oil on top of each base.
Cook in the middle of the oven for 16 minutes. Two minutes before the end of the cooking, scatter over the ham and the basil and continue to cook.
Serve hot and enjoy your Capricciosa
SERVES: 2 pizzasPREP & COOK TIME: 40 minutes
Thank you to cookerydoodledoo.com for the aprons
Thanks you to montesdeli.com for the counter dressing
Supermarket Offers:Deluxe Buffalo Mozzarella, was £1.29 now £1.09 save 20p, LidlDeluxe Cooked Ham, was £1.99 now £1.79 save 20p, LidlNapolina Chopped Tomatoes, Was £1.00 Now 55p, TescoCook Italian Passata, 2 for £2.00, TescoChunky Honey Roast Ham, Any 2 for £3.50, TescoMix and Match Cooked meats, 2 for £3, AsdaGalbani Mozzarella, was £1.34 now 87p, AsdaKTC Chopped Tomato, 3 for £1, AsdaNapolina Passata with Basil, was 96p now 65p, Morrisons (ends today)