February has three special baking dates. One pancake day on Shrove Tuesday, one is the lovely Valentine’s Day and the other one is the scrumptious National Pizza Day! To celebrate this year’s National Pizza, we’ve come up with five pizza recipes you can try!
1. Sourdough pizza
For the base
For the topping
- 2 x 400g cans plum tomatoes
- 2 tablespoon extra virgin olive oil, plus extra to serve
- 1 teaspoon dried oregano
- 300g mozzarella, torn into chunks
- Small bunch of basil, leaves picked (optional)
- Make a batch of our white sourdough, following the recipe to the end of step 4. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs – the longer you leave the dough, the more sour it will taste.
- Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
- To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
- Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.
2. Vegan pizza Margherita
For the pizza dough
- 500g strong white bread flour, plus extra for dusting
- 1 teaspoon dried yeast
- 1 teaspoon caster sugar
- 1 ½ tablespoon olive oil, plus extra
For the tomato sauce
- 100ml passata
- 1 tablespoon fresh basil, chopped (or 1/2 teaspoon dried oregano)
- 1 garlic clove, crushed
For the topping
- 200g vegan mozzarella-style cheese, grated
- 2 tomatoes, thinly sliced
- Fresh basil or oregano leaves, chilli oil and vegan parmesan to serve (optional)
- Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together – this will mean your water is a good temperature for the yeast. Add the oil and 1 teaspoon salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a soft and slightly sticky dough. If it’s too dry add a splash of cold water.
- Dust a little flour on the work surface and knead the dough for 10 mins. Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr or until doubled in size.
- Heat oven to 220C and put a baking sheet or pizza stone on the top shelf to heat up. Once the dough has risen, knock it back by punching it a couple of times with your fist then kneading it again on a floured surface. It should be springy and a lot less sticky. Set aside while you prepare the sauce.
- Put all the ingredients for the tomato sauce together in a bowl, season with salt, pepper and a pinch of sugar if you like and mix well. Set aside until needed.
- Divide the dough into 2 or 4 pieces (depending on whether you want to make large or small pizzas), shape into balls and flatten each piece out as thin as you can get it with a rolling pin or using your hands. Make sure the dough is well dusted with flour to stop it sticking. Dust another baking sheet with flour then put a pizza base on top – spread 4 to five tablespoon of the tomato sauce on top and add some sliced tomatoes and grated vegan cheese. Drizzle with a little olive oil and bake in the oven on top of your preheated baking tray for 10-12 mins or until the base is puffed up and the vegan cheese has melted and is bubbling and golden in patches.
- Repeat with the rest of the dough and topping. Serve the pizzas with fresh basil leaves or chilli oil if you like and sprinkle over vegan parmesan just after baking.
3. Sausage and tomato pizza
For the scone base
- 250g plain flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- 50g butter, chopped
- 2 eggs
- 3 tablespoon milk
- For the cheesy topping
- 1 tablespoon olive oil
- 1 green pepper, quartered, deseeded and thinly sliced
- 4 rashers streaky bacon, chopped
- 5 spring onions, thinly sliced (the white and green parts)
- 2 tablespoon tomato ketchup mixed with 2 tablespoon tomato purée
- about 6-8 cherry tomatoes, halved
- 85g mature cheddar, grated
- Heat oven to 220C. Mix the flour, salt and baking powder in a bowl, then rub in the butter until it disappears. Mix the eggs and milk together, then stir into the dry ingredients to make a soft dough. Shape into a round on a lightly floured surface, lift onto a non-stick baking tray, then press out to a circle about 24cm across to make the pizza base.
- Heat the oil in a frying pan, then stir-fry the pepper and bacon until the pepper is soft. Take off the heat, then stir in the spring onion.
- Spread the ketchup over the pizza base, then evenly tip over the pepper and bacon mixture. Scatter over the tomatoes, followed by the cheese. Bake for 15 mins until golden. Serve with a salad or coleslaw.
4. Frying pan pizza
- 1 yellow pepper, deseeded and cut into chunks
- 1 courgette, thickly sliced
- 1 red onion, cut into wedges
- 225g self-raising flour
- 2 tablespoon olive oil, plus 1 teaspoon
- 5 tablespoon fresh tomato pasta sauce
- 50g cheddar, grated
- Heat oven to 220C. Place the pepper, courgette and red onion on a large non-stick baking tray and drizzle with 1 teaspoon olive oil. Season well and toss to combine. Roast in the oven for 20 mins until soft and beginning to brown. Set aside.
- Heat the grill to medium. Season the flour well and, in a large bowl, mix with the remaining oil and 4 to 5 tablespoon water to form a soft dough. Knead briefly, then roll out on a floured surface to a rough 20cm circle. Transfer the dough to a large ovenproof, non-stick frying pan and fry over a medium heat for 5 mins, until the underside begins to brown. Turn over and cook for a further 5 mins. Spread the tomato sauce over the base, scatter with the roasted veg, then sprinkle with cheddar. Grill the pizza for 3-4 mins until the cheese has melted. Serve immediately, sliced into wedges, with a large green salad.
5. Spinach & blue cheese pizza
- 1 teaspoon rapeseed oil
- 2 large flat mushrooms, halved and sliced
- 2 garlic cloves, chopped
- 160g spinach, thoroughly dried after washing
- 1 red onion, halved and thinly sliced
- 40g vegetarian blue cheese, crumbled
- 4 walnut halves, broken
For the base
- 125g wholemeal spelt flour
- ½ teaspoon baking powder
- 3 tablespoon bio yogurt mixed with 3 tablespoon water
- Heat oven to 200C and place a baking sheet inside to get hot. Heat the oil in a large non-stick frying pan and cook the mushrooms and garlic, stirring frequently, until softened. Add the spinach, a handful at a time, and cook until just wilted but not soggy. Add the onion and stir it through, then turn off the heat.
- For the base, tip the flour and baking powder into a bowl, and stir in the yogurt mixture with the blade of a cutlery knife to make a ball of soft dough. Dust a sheet of baking parchment with flour, put the dough on top and press with floured hands to make a flat 20cm round. Top with the spinach mixture, scatter over the cheese and walnuts, then bake on the hot baking sheet for 12 mins or until the dough is cooked through and golden.
For more baking recipes, check out our online recipes hub where we curate and share fantastic cooking and baking recipes from top chefs! If you want to buy flour online, shop at our online flour store!