A soft, floury dough to the touch needs fresh, seasonal greens sitting on top of it. This dough needs no laborious kneading, it is the perfect dough; chewy, bubbly, better than most takeaway pizza places and bakes wonderfully in a home oven.

The best thing about making pizzas, is that it doesn’t need to be neat because it will melt together beautifully. Freckled with seeds and topped with rich, seasonal ingredients it will leave your home with glorious smells.

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Serves 4 (makes 2 large pizzas)

Pizza Dough Ingredients:

2 tablespoons Azada Extra Virgin Olive Oil
500 grams all-purpose/ plain flour (Gluten-Free Bread Mix-B)
½ teaspoon salt
7 gram sachet fast acting yeast
½ teaspoon salt
300-325 ml lukewarm water

Pizza Ingredients:

4 tablespoons Azada Pistachio Oil + extra for drizzling
6-8 artichoke hearts, halved
150 grams baby spinach leaves
1 ½ tablespoons sunflower seeds
40 grams Parmesan shavings + an extra 10-15 grams
1 small courgette, thinly sliced
4-6 asparagus spears, trimmed

Pizza Dough Method:

Mix Azada’s Extra Virgin Olive Oil, lukewarm water, yeast and sugar in a warm mixing bowl and set aside.

Sieve the flour and salt into another mixing bowl, forming the shape of a volcano peak. Form a well in the centre and pour in the yeast mixture. Mix the dough gently with your hands to bring it together and form it into a rough ball.

Transfer the dough to a large clean bowl and cover with cling film and let the dough rise at room temperature for about an hour, until it has almost doubled in size.

Transfer the pizza dough to a floured work surface and gently roll into a rough cylinder shape and divide into 2-4 equal portions and cover with cling film.

When ready, generously flour your board, then roll out the dough to your desired size and thickness.

Assembly Method:

Line a large baking tray with greaseproof paper and set aside. Arrange the rack in middle of oven and preheat to its hottest setting 260°C/ Gas mark 10/ 500°F.

Heat a little Azada Pistachio Oil on a griddle pan. Once hot, slightly sear the sliced courgettes for about 2-3 minutes on a medium-high heat and set aside.
Place the rolled out pizza dough onto the lined baking tray(s). Drizzle about 2 tablespoons of the Azada Pistachio Oil over each pizza. Divide and scatter the Parmesan shavings and sunflowers seeds between the two pizzas, leaving a gap around the edges.

Scatter the spinach leaves over the pizzas and place the seared courgettes and artichokes on top. Trickle a little more Azada Pistachio Oil over the top and bake until the bottom of the crust is crisp and the top is blistered, for about 10 minutes.

Transfer to a cutting board and sprinkle with a few extra shavings of Parmesan cheese and repeat with the remaining pizza.

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