12th December 2017
Recipe: Christmas Pizzas
This festive twist on pizza is sure to be as fun to eat as it is to make
Categories: Food & Drink, Uncategorised
Ingredients
- 500 g ’00’ flour
- 1 tsp salt
- 7 g dried yeast sachet
- 1 tbsp caster sugar
- 2 tbsp olive oil
- 1 red onion
- 1 bunch fresh thyme
- 2 fresh bay leaves
- 500 ml beef stock
- 1 carrot
- 100 ml red wine
- 10 tbsp premade bread sauce
- 10 pigs in blankets
- 10 cooked brussell sprouts
- 50 g brie
- 100 g premade stuffing
Method
- First make the pizza dough: begin by sieving the flower into a bowl and making a well in the middle. Mix together the yeast, sugar, oil and 300 ml lukewarm water in a jug, leave to stand for five minutes and then pour this slowly into the well in the middle of the flour.
- Bring the flour and the mixture together using a fork, and when it begins to come together begin mixing with hands. Knead the mixture until it springs back when pressed and then cover and leave to prove in a warm place for 30-60 minutes.
- While the dough is proving, make a gravy to form the pizza base. Sweat the onions in butter over a medium heat until translucent. Add to this the thyme and bay leaves and cook for a further five minutes. Add the stock, carrot and red wine and bring to the boil.
- Once boiling, reduce the heat and simmer for approximately 20 minutes until a thick consistency has been reached. Season to taste with salt and pepper.
- Once the dough has proved, split it up into two or three portions and roll each out to approximately 1/2 cm thick. Now you can begin to assemble the pizza.
- Begin the assembly by spreading a layer of gravy over the pizzas exactly as you would tomato sauce on a normal pizza. Now add the remaining toppings in whatever order and style you fancy.
- Bake in a preheated oven at 180 C for 15 minutes, or until the base is crispy and the toppings warmed through.
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