Gluten Free Pizza Base by Minimalist Baker which Laura has been loving (she even prefers it to non gluten free bases!). This base is super easy to make as you need no proving, kneading or anything fancy like that. Basically, this is what a 'rustic' pizza looks like and you won't expect it to taste so damn good. Laura normally tops hers with a few sundried tomatoes, some pesto and courgette slithers. But in the picture above she's changed it to pineapple, tuna (Laura's diet post coming soon) and sweetcorn. Delish.
Gordon Ramsay's Ultimate Cookery Course book, which is great for any budding chefs. So, we're going to share this recipe with you.
Gordon Ramsay's Pan Pizza (serves 2)
1x 7g sachet dried yeast
1/2 tbsp caster sugar
2 tbsp extra virgin olive oil
250g strong bread flour
1/2 tbsp fine sea salt
160ml warm water
- Mix together the yeast, sugar and warm water in a bowl and set aside for a few minutes.
- Sift the flour into a mixing bowl, add salt and then make a well in the center. Add the oil into the well, followed by the yeast mix.
- With a wooden spoon bring the flour into the well from the sides and mix until a dough forms. Then hand knead on a floured work surface for 10 minutes until smooth.
- Put the dough into a clean mixing bowl and cover, leave for an hour and doubled in size.
- Punch the dough once to release air then knead to push out any left over air bubbles.
- Half the dough and set one half aside.
- Roll the dough out to the size of one of your frying pans. Oil the chosen pan and put on the hob over a medium heat. Preheat the grill to a high heat.
- Press the pizza dough into the pan and start to add your toppings. Let the pizza cook ove the hob until the bottom is crisped to your liking.
- Put the pan pizza under the preheated grill and let your toppings cook.
- When your pizza top is done perfectly for you, take it out and serve. Repeat with the second half of the dough.
- Stuff your face.