You’d want a pizza this!

We were blessed with decent weather this weekend.  However, instead of another barbecue,  I decided to make pizza for lunch.   The final Wimbledon match was on, and it was perfect tv meal.  I made enough dough for 2 pizzas – giardiniera and anchovy/olive pizza.

Pizza dough

  • 1 1/2 cups plain flour (this is all I had), plus extra for dusting
  • 7g instant yeast
  • 1/2 tsp salt
  • 1/2 cup of tepid water
  • 1 tbsp extra virgin olive oil


  1. Mix flour with salt in a big bowl
  2. Make a well in the middle and add the yeast
  3. Mix the flour together with your and gradually pour in the water
  4. Form the dough and add the olive oil, and knead well for 2 minutes
  5. Place the dough in the bowl and cover with cling film for 1 hour to rise
  6. Once the dough has risen, punch the air out, knead for another minute and shape into 2 dough balls of equal size

Pizza topping

  • 1/2 can of chopped tomatoes
  • 2 tbsp tomato ketchup
  • 1 tsp dried oregano
  • salt and pepper to taste
  • 1/2 yellow pepper, sliced
  • 2 large mushrooms, sliced
  • 1/2 courgette, sliced
  • a handful of plum tomatoes, sliced
  • 1 low fat buffalo mozzarella
  • a handful of pitted olives, sliced
  • 1 anchovy
  • 1/2 red chilli, sliced
  • a handful of fresh basil leaves
  • a drizzle of olive oil


  1. To make the tomato sauce, cook the chopped tomatoes and ketchup in a small saucepan
  2. Add the dried oregano and season with salt and pepper.  Leave to cook for 20 minutes over low heat
  3. When the tomato sauce is cooked, assemble the pizzas
  4. Pre-heat the oven at 200 degrees celsius
  5. For the garden vegetable pizza,  roll out the first dough into a circle (say 8″)  and place it on a pizza stone/round baking tray
  6. Pour 2 to 3 tbsp of tomato sauce over the pizza, leaving a 0.5″ border
  7. Arrange the mushrooms, yellow peppers, tomatoes and sliced courgette on top of the tomato sauce
  8. Tear some mozzarella and scatter over the vegetables
  9. Drizzle some olive oil over the pizza and season with salt and pepper
  10. Bake in the oven for 15 minutes, remove the pizza and add some basil leaves on top, and cook for a further minute
  11. To assemble the second pizza, roll out the dough and follow steps 5 and 6
  12. Place the mushrooms, chillies and olives over the tomato sauce
  13. Tear some anchovies and mozzarella and scatter over the pizza
  14. Drizzle with olive oil and season with salt and pepper, and place pizza on a pizza stone/baking tray
  15. Bake for 15 minutes, repeat step 10
  16. Serve!

Pizza Giardiniera

Olive and anchovy pizza

Both pizzas were given the thumbs up by Hubby, so I’ll definitely make them again.


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