Saturday Night Pizza from Cirio
When made well, a homemade pizza can easily rival that of any pizzeria, and what’s more if you follow these simple “Make Ahead” tips from the people at Cirio, you can have a pizza to be proud of on the table well before any delivery brand!
Makes six 8-inch bases
This is a really simple recipe for a pizza base and a great way to start if you’ve never had a go at making your own before.
650g Italian 00 flour or strong bread flour (about 4 3/4 cups)
7g sachet of easy blend yeast (2 1/2 tsp)
2 tsp salt
25ml olive oil (1 3/4 TBS)
50ml warm milk (3 1/2 TBS)
400ml warm water (14 fluid ounces)
Mix the flour, yeast, and salt together in a large mixing bowl. Make a well in the centre and pour in the olive oil and warm milk. Slowly add the water and bring the dough together.
Tip the dough onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Transfer to a clean, lightly oiled bowl. Cover with a damp cloth and leave in a warm place to rise for 1 1/2 to 2 hours until doubled in size. Divide the dough into six balls and roll each out onto a lightly floured work surface until 8 inches in diameter.
Save time: Make ahead! After the dough has risen, knock out the air and pop the dough into a polythene bag, seal and freeze. To use simply thaw out in the refrigerator overnight and then leave at room temperature for about half an hour before dividing into six rounds.
Makes enough for 6 8-inch pizzas
100ml Cirio Smooth Passata (3 1/2 fluid ounces)
1 tsp dried oregano
1 garlic clove, peeled and crushed
salt and black pepper to taste
Place all of the ingredients in a saucepan, seasoning to taste with salt and black pepper. Place over low heat and cook for 10 minutes until you have a thick sauce. Set aside to cool before using.
Save time: Make ahead! Make a big batch of the sauce ahead of time and store in little containers in the freezer, ready to use when you need it.
PIZZA MARGHERITA
Top the pizza rounds with the Cirio based tomato sauce. Scatter each one with sliced mozzarella cheese. Drizzle over 1 TBS Filippo Berio Extra Virgin Olive Oil and sprinkle with Parmesan cheese. Put the pizza onto pre-heated baking trays and cook in the oven at its highest setting for 8 to 10 minutes or until golden and crisp. Remove from the oven and drizzle with Filippo Berio Extra Virgin Olive oil and sprinkle with freshly torn basil leaves.
CLASSIC COMBINATIONS
Everyone has their own favourite pizza toppings, which is what makes pizza so versatile, but here are a few tried and tested flavour combinations which you might like to try.
- Mozzarella, chilli, spicy salami & black olives
- Mozzarella, parmesan cheese & roscuitto
- Mozzarella, capers, black olives & anchovies
- Mozzarella, parmesan cheese, Parma ham – sprinkle with rocket leaves after cooking
- Mozzrella, tuna and olives
- Mixed roasted peppers and Italian goats cheese
CIRIO ESSENTIALS FOR THIS RECIPE
- Cirio’s Passatas come from the ripest tomatoes, simply peeled and sieved.
- Choose either Rustic Passata with a more chunky texture or Smooth Passata for a creamy texture.
As Italy’s most loved tomato brand, Cirio is an icon of Italian cuisine in over 90 countries. Since 1856, Cirio has created a range of tomato products to bring the authentic taste of Italy into every home!
Made from 100% Italian tomatoes, harvested and processed on the same day and with guaranteed traceabilty from seed to fork, Ciro’s products create the real rich and unique ‘Taste of Italy’ ideal for the most discerning chefs and households.
For more information visit www.cirio1856.co.uk
See our recipes at http://www.youtube.com/Cirio1856UK
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2016/02/saturday-night-pizza-from-cirio.html
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