It is the star of Italian cuisine, Pizza is certainly the most consumed specialty in France and in the world. A nice crispy base and just a few simple ingredients
BLUE CHEESE AND NEW POTATO PIZZA
INGREDIENTS
3 tablespoons olive oil, plus a little extra to trickle
2 onions, finely slice
5–6 tablespoons tomato sauce or tomato purée
About 150g cooked, skinned beetroot (not pickled), thickly sliced
75g medium Cheddar, grated
1 ball of buffalo mozzarella (about 125g)
sea salt and freshly ground black pepper
Method
Heat the olive oil in a frying pan over a medium heat and add the onions. Once sizzling, reduce the heat to low and cook gently, stirring from time to time, until they are soft and golden – about 15 minutes. Season with salt and pepper.
Preheat the oven to 250°C if it goes that high, or at least 220°C. Put a baking sheet in to heat up.
Tip the dough out on to a lightly floured surface and deflate with your fingers. Leave it to rest for a few minutes, then cut it into three. Roll out one piece as thinly as you can.
Scatter a another baking sheet with a little flour and place the dough base on it. Spread one-third of the tomato sauce or purée very thinly over the dough, then spread over a third of the onions. Distribute a third of the beetroot pieces over the onions, then a third of the grated cheese. Scatter over a third of the mozzarella, tearing it into small pieces, then season with salt and pepper.
Slide the pizza on to the hot baking sheet in the oven (for a really crispy crust), or you can simply lay the baking sheet on the hot one in the oven (to avoid the tricky pizza transfer). Trickle with a little olive oil and bake for 10–12 minutes, until the base is crisp and the top bubbling and golden. Repeat with the remaining dough and topping. Serve hot, cut into wedge
Original Recipe Hugh Fernley-Whittingstall River Cottage. VEG
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