Autumn

Autumn

Winter

Winter

Summer

Summer

Holiday Ideas

Holiday Ideas

FATHER CHRISTMAS PIZZAS


Makes 4


200g strong white flour

7g sachet dried yeast

salt and ground black pepper

olive oil

400g tin chopped tomatoes

1 garlic clove

1tsp tomato ketchup

200g mozzarella, drained and sliced

2-3 pitted black olives, cut into small pieces

4 cherry tomatoes, halved

4 slices of red pepper

100g  strong Cheddar cheese, grated


For the pizza dough, place the flour, yeast and 1tsp salt in a large bowl, stir in 180ml water along with 1tbsp olive oil. Mix until it comes together in a ball, then turn out on a lightly floured work surface. Now you need to knead the dough to make it silky smooth and lump free. Do this  by pushing the dough away from you with palm of your hand, then folding it back on itself, repeat this process until you smooth. Return the dough to the bowl, cover with cling film and leave to rise in a warm place for at least an hour.

Meanwhile, tip the tomatoes into a pan with the crushed garlic clove, ketchup and a splash of oil. Bring to the boil, then bubble for 10-15min or until thick and reduced. Set  aside to cool.

When the dough has risen and puffed up, turn out onto a lightly floured work surface. Divide the dough into four even sized pieces and with a rolling pin, roll them out to make four ovals. Place on lightly oiled baking sheets.

Then spoon  the tomato sauce over the top quarter of the oval to make Father Christmas's hat. Arrange the mozzarella slices along the bottom edge of the hat. Below the hat place two pieces of black olives for the eyes, two tomato halves for the cheeks and a pepper slice for his mouth. Sprinkle the grated cheddar over the bottom part of the pizza and around his mouth to make his beard and moustache. 

Cook at 220C for 10-15min or until golden and bubbling. Serve immediately.

Cookery Club Creations
Archive