Filter Blog By...The Rangemaster Bloggers
Alison Baker Home Economist
Gill Bland of ‘Tales of Pigling Bland’ food and cookery blog
Hayley Gilbert Freelance writer for kitchen magazines, websites and blogs
James McIntosh World award winning cookery writer & demonstrator
Emma Line Assistant Brand Manager
Mark Towns Training Manager
- Cooker Hoods
- Rangemaster Cookery Theatre
- Range cooker
- Sinks & Taps
A thriftier, healthier bank holiday pizza night
Posted by Gill Bland Monday, 19th May 2014
Bank holidays – a bonus day – a day out with the family, at the garden centre, doing DIY, perhaps even at the beach. Whatever you do with your freebie holiday, there’s a strong chance are that by Monday evening you’re collapsed in a happy heap and that pizza menu is looking mighty tempting….
This recipe is the perfect way to not only save money on takeaways but also a healthier alternative (you can control what’s on it) and a way to use up all manner of leftovers that may be lurking in the fridge. Make one batch of this dough, split into four portions and pop in the fridge or freeze for use at a later date.
500g strong white flour
7g sachet of fast action dried yeast
1 tsp salt
1 tsp caster sugar
325mk lukewarm water
1tbsp olive oil
- Put the flour, salt and sugar into a large bowl. Stir together.
- Add the yeast and stir again.
- Make a well in the centre and slowly add the lukewarm water and olive oil, bringing the flour in until you have a sticky dough.
- Flour your work surface well and knead until smooth or use a dough hook with your mixer on slow. It’ll take about 5 -10mins depending on your muscle power!
- Put the dough into an oiled bowl and cover with a damp tea-towel.
- Leave to prove for about an hour or until doubled in size.
- Flour your surface again and lightly knead the dough (knock it back).
- Divide into 4 equal portions and pop into plastic bags, squeeze the air out, tie them up and put in the fridge or freezer for later.
- If frozen take the dough out a couple of hours before you want to use it and put in the fridge.
- Preheat an oiled tray or pizza stone in the your oven at 200c.
- Using a floured rolling pin roll the dough out or just stretch it by picking it up and moving it around, until it’s the shape you require for your tray.
- Each ball should make a 30cm diameter pizza – it should be very thin.
- Take the tray out and put the pizza on.
- Pop in the oven for 10mins, then take out, add your toppings and pop back in for another 10mins.
Any veg languishing in your fridge, thinly sliced and tossed in pesto & olive oil.
Leftover ham that wasn’t used for sandwiches.
Leftover roast chicken, shredded.
Leftover roast veg.
Frozen / tinned sweetcorn and mushrooms.
Any leftover Bolognese
Leftover sausages, sliced.
You could go crazy and try sweet toppings. – just cook for longer without the toppings and add a spread of nutella and some sliced banana.