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  • Angel Ashcroft

Sourdough Pizza: Bell Pepper, Pea Shoots, Bluffala Notzarlla..

Updated: Sep 10





Ingredients: Makes 2 large pizzas

Dough:

500g organic bread flour

1tsp fine salt

1/2 tsp dried yeast

1 tbsp olive oil

400ml warm water


Follow instructions for 'dough setting' on a bread machine or hand knead for 10 minutes and leave dough to rise for 45 minutes in a warm place. knock the dough back. Cut into 2 pieces and leave to rest for 10 minutes. Shape the dough using a rolling pin or by hand and top with ingredients as listed below.


Ingredients for topping:

2 tbsp tomato puree

1 ball Bluffala Notzarella, torn into chunks

1 red bell pepper, cut into thin slices and roasted

2 tsp dried oregano

1 tbsp olive oil

1 handfuls of pea shoots to serve


Cover the stretched pizza base with the tomato puree, roasted pepper slices, oregano and drizzles of olive oil. Cook in a pre heated hot oven for about 15 minutes of until the base is crisp and cooked. Serve with the torn up Bluffala Notzarella and fresh pea shoots.








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