Creating the perfect pizza

Forget takeaways! We’ve got the ultimate home-made pizza and once you’ve tried it you’ll never eat shop-bought again. And the best bit? You can make the sauce in bulk and then freeze it down so you can have pizza any time! It’s also perfect for pasta and as a base for lasagne and moussaka – so that’s supper worries sorted!
First you need to make your sauce…          
You will need: 1 onion (finely chopped), 3 cloves of garlic (crushed), 1 tin of chopped tomatoes, olive oil, herbs (your choice!), 1 tsp sugar, salt and pepper

Gently fry the diced onion. Aim for perfectly soft and very lightly coloured – use a generous amount of olive oil and allow plenty of time. Cook your garlic off in the oil with the onion for 3-4 minutes. This will ensure a deep mellow flavour rather than a spike of raw garlic in your sauce.
When you add your can of chopped tomatoes add two tins of water to the pan too. Then allow plenty of slow cooking – at least an hour – to produce a very rich, flavoursome sauce.
Add woody herbs to your simmering sauce. A little bundle of thyme, bay or oregano works wonders. Add a good nip of sugar to take the edge off the acidic tomatoes – this is key to producing a well-rounded flavour.
Finally season and taste the reduced sauce to make sure you’re happy with the finished flavour.
Then you can make your pizza…
We’ve picked a more unusual flavour combination that works perfectly but you can get creative with your favourite ingredients.
You will need: ½ 500g pack Wrights premium bread mix, 2 tbsp oil, 2 onions (halved and finely sliced), 50g sultanas, 25g pine nuts, good pinch dried chilli flakes, 2 tsp thyme leaves, 100g pack mozzarella (torn), handful of rocket leaves
1 Prepare the bread according to the pack instructions. Halve and stretch and roll out into a rough circle about 25cm (10in) across or as big as you can make to fit your largest baking sheet. Place on an oiled baking sheet and allow to rise until about 3cm (1in) thick.
2 To make the topping, heat the oil in a medium saucepan, add the onions and cover and cook for 10 minutes until tender. Remove the lid and cook for a further 5 minutes until light golden.
3 Preheat the oven to 200°C/R6. Spoon the tomato sauce over the pizza base and spread all over. Top with the onions, sultanas and pine nuts and sprinkle over the chilli and thyme. Scatter over the mozzarella and bake for 20 minutes until golden and bubbling. Top with a handful of rocket just before serving.
Other great toppings…
There are absolutely no limits as to what you can use… Try halved chargrilled artichokes with ham, mozzarella and Parmesan. Top with garlicky fried mushrooms, spoonfuls of ricotta and wilted spinach. Or go for thinly sliced chorizo with griddled sweet peppers and fresh oregano.
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