‘The English Pear’ Pizzas

We’ve never met anyone that doesn’t like pizza – it’s so comforting, versatile and fun to make that we can’t ever imagine getting bored of it. Here we’ve used a BBC Good Food recipe for the pizza base dough (we’re not bread masters, sorry) and then came up with a couple of yummy toppings for you. A pizza and prosecco night would be the perfect way to get the flat or house (back) together. You can even prep several toppings and everyone can pick their own combination; it’s sure to be a crowd pleaser!

Note: all the ingredients are quite approximate here. It’s probably best to use the ingredients list as a shopping list and guide to quantities depending on how many of you there are. It’s all down to taste – add more or less if you want to!

Makes: 2 pizzas

What you need:
For the dough:
300g strong bread flour (plain will do too) – we used a 2:1 ratio of white to wholemeal
1 tsp instant yeast
1 tsp salt
1 tbsp olive oil
200ml warm water

Cheesy mushroom and artichoke topping:
100g mushrooms – mixed, whatever you can get your hands on will taste great
50ml milk/cream (we used oat milk)
½-1 tbsp flour or cornflour mixed with cold water to a paste
40g feta (we used dairy free)
Mozzarella (we used what we had left from the margherita between 2 pizzas)
Artichokes (in oil from a jar)
Salt and pepper

Basil and sundried tomato pesto margherita:
50ml passata
25g fresh basil
Handful of flaked almonds
Olive oil
Salt and pepper
1 tbsp sundried tomato/ red pesto
75g mozzarella
Rocket, to garnish

How to make:
1. First make the dough by mixing the flour, yeast and salt together in a bowl. Make a well and add the warm water and olive oil. Mix together thoroughly, turn out onto a floured surface and knead for five minutes until stretchy. Place aside in the bowl, covered, until needed.
2. Next, prep your toppings ready for assembling and preheat your oven to 220°C. Slice your mushrooms if needed and fry off for 5-10 minutes until softened. Season when done. Meanwhile, mix your milk and flour paste together in a pan and heat gently on the hob until thickened – whisk it constantly and season when done. Prep your cheeses by grating/chopping as necessary.
3. For your margherita topping, place the basil and almonds in a blender with some olive oil – keep on adding until you get a smooth pesto and season with salt and pepper. If you don’t have a blender you can always use shop bought! Chop/grate the cheeses as necessary.
4. Divide the dough into two and roll out thinly on a floured surface. Place each pizza base on a separate, lightly greased tray. Spread on your tomato or white sauce base fairly close to the edges. Then layer up all your toppings! That’s the sauce, mushrooms, feta, mozzarella, artichokes and parmesan for the first topping and, the passata, dollops of the two types of pesto, mozzarella, and parmesan for the other. Half and half pizzas would be good too!
5. Place in the oven for 12-15 minutes until the cheese is melted and the base is crispy. Keep an eye on them as your oven may cook differently. Once done, remove from the oven, garnish with rocket and leaves, slice up and tuck in!

pizza pic 3

– By Caitlin Britt & Naomi Osborne 

 All original photography.





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