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Pizza

by Jenna Boyson

Pizza night has recently become a favourite night of mine again - I have had it 3 time within a week! Guest to my food diary Jackson; he pulled out all the stops to feed me the same as everyone else, thank you buddy! This turned out really well with a nice bite to it.

Ingredients

7g Yeast sachet
400g Doves Farm free from bread flour
100g Polenta flour
Xanthan gum
325ml warm water *Tsp caster sugar
Pepper
Salt
x2 tbl Olive oil

Topping (by myself!)

Tinned tomatoes
Basil
Salt
Peper

Directions

  1. Add the yeast to the warm water then put to one side. Mix the remaining wet ingredients separately to the dry. Create a well in the dry mix and add the wet mixture you just mixed. Bind together and create another well in the middle then gradually add the water/yeast. Knead it and then let it rest for an hour somewhere warm covered with a damp tea towel. Let that rise. Knead it and let it rest for another hour somewhere warm. This will make 3 bases. Take out required amount and roll out. Place in oven once topped for 10-12 minutes.
  2. Topping
  3. Blitz tinned tomatoes with fresh basil, salt and pepper. Smother the top of your base with the sauce then add whatever you like! Personally I love ham, pineapple, sweetcorn, mushrooms with Violife cheese!