GRAB a slice of the action by making your own pizza, as fears rise about a shortage of the Italian favourite in stores.
We told yesterday how staff at Bakkavor Pizza – which supplies Tesco, Sainsbury’s and Waitrose – panned a pay deal, prompting worries about dwindling stock.
Chef Aldo Zilli reveals how you can avoid the pizza crisis[/caption]
But dough not worry, The Sun is here to help, with the aid of Italian chef Aldo Zilli.
He says making the dish at home is a pizza cake, using everything from baguettes to burger buns.
The TV foodie says: “A pizza is just an edible plate – it can be on anything, and it’s the toppings that matter.”
Here Aldo reveals some of his favourite alternative recipes for making pizza.
American Hot
You can easily make pizza dough from scratch[/caption]
Serves one
YOU NEED:
Frozen ready-made pizza dough OR make it from scratch (serves four) using:
675g flour
470g water
7g yeast
For topping:
2 tbsp passata
½ a mozzarella ball
8 large slices of chorizo
1 tsp of chilli oil or chilli flakes
METHOD: In a bowl, mix together flour, water and yeast to form a pizza dough.
Cut it into four pieces, each the size of a tennis ball.
Freeze three of these for future use.
Cover the remaining one in cling film and refrigerate.
Remove from the fridge two hours before using.
Knead for 10-15 minutes and then lay out.
Add toppings of passata, mozzarella, and chorizo.
Drizzle chilli oil on top.
Bake at 240C/220C fan/gas 9 for five minutes.
Tuscan baguette
A Tuscan baguette is easy to rustle up[/caption]
Serves one
YOU NEED:
Half a large baguette
2 tbsp passata
½ a mozzarella ball (chopped)
4 slices cooked ham
1 tsp olive oil
METHOD: Scrape the middle crumbs out of the baguette.
Put the toppings on – passata first, then mozzarella, then ham, then olive oil.
Bake in oven at 200C/180C fan/gas 6 for five minutes.
Margherita naan
Put toppings of passata, mozzarella and basil on naan bread to make a margherita naan[/caption]
Serves one
YOU NEED:
1 plain naan
2 tbsp passata
½ a mozzarella ball
3 basil leaves
METHOD: Put toppings of passata, mozzarella and basil on naan bread.
Bake for eight minutes at 200C/180fan/gas 6.
Piadina
Piadina is a thin Italian flatbread[/caption]
Serves one
YOU NEED:
Ready-made piadina (a thin Italian flatbread – available in most big supermarkets)
½ a mozzarella ball (chopped)
2 slices parma ham
10g mixed leaves
1 tsp extra virgin olive oil
Salt to taste
METHOD: Grill ready-made piadina on each side for two minutes in a pan.
Add toppings of mozzarella, parma ham, mixed leaves, olive oil and salt
Then roll up.
Tortilla pizza
Add passata on top of a tortilla to make a pizza[/caption]
Serves one
YOU NEED:
A tortilla
5 slices of salami
¼ of a mozzarella ball
1 tbsp passata
METHOD: Add the passata on top of the tortilla followed by the salami and mozzarella.
Bake for eight minutes at 200C/220C fan/gas 6.
Greek pita pizza
Pita breads can make a good substitute pizza base[/caption]
Serves one
YOU NEED:
1 pita bread
8 black olives
15g feta
1 tbsp passata
A pinch of oregano
1 tsp olive oil
METHOD: Spread passata on pita bread then add the toppings of olives, feta, passata, oregano and olive oil.
Bake in the oven for seven minutes at 200C/220C fan/gas 6.
Flatbread bruschetta
Add chopped tomatoes to flatbread with olive oil, basil and mozzarella to make bruschetta[/caption]
Serves one
YOU NEED:
2 Italian flatbreads
25g cherry tomatoes (chopped)
1 garlic clove (finely chopped)
1 tbsp extra virgin olive oil
6 basil leaves (chopped)
¼ of a Buffalo mozzarella ball
METHOD: Chop up tomato and garlic.
Add to flatbread with olive oil, basil and mozzarella.
September 15, 2023 at 01:30AM
from The Sun