So Hey!
I’m back & I’m playing catch up with recipes as i’ve cooked and baked a fair amount over the last month or so!

In the UK, we never really get a Summer but we’re currently on week 3 of nice weather. I put the poutine and gravy away for once & I made pizza’s instead; and they worked really well!

Recipe:
For the base:

• 2 teaspoons dried active baking yeast
• 1/2 teaspoon brown soft sugar
• 350ml warm water 
• 1 teaspoon salt
• 2 tablespoons olive oil
• 430g plain flour (I use the co-ops one Free from flour and it works amazingly)

Toppings: 

• Tomato and basil sauce (Literally just Chopped tomatoes, blended with basil, parsley, a small amount of garlic, salt and pepper.
  
• Roasted chicken breast
• Green Pesto – You can buy this or use the recipe that I use (linked in blog on main page from Wednesday)
• Mozzarella Cheese (Fresh is always the best as you can pull it apart but grated works too!)

Method:

1. In a large bowl, dissolve the yeast and brown sugar in the warm water, and let sit for 10-15 minutes.
2. Stir the salt and oil into the yeast mixture, then Mix in half of the flour.
3. Turn the dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a damp cloth (i used a tea towel and it worked fine!) . Let the dough rise until double in size; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.
4. Add your toppings – *Full list of my toppings above –
5. Preheat oven to 220 C / Gas mark 7.  If you are baking your pizza in a tray, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
6. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Leave to cool for a few minutes, cut and serve.

I had mine with a leafy salad, beetroot salad and homemade coleslaw – 

Let me know how you get on –

Bees xo