June 20, 2019 — Family Food
There are a few things in cooking that is best left for the professionals. Not because home cooks cannot rise to any challenge – but because often we just don’t have the right equipment: a char-grill for a perfect steak; a large commercial deep fat fryer for perfect fish and chips; or in the case of pizza – a pizza oven. A pizza oven will sear your pizza in a matter of a few minutes at temperature over 370C. Despite, brave attempts to persuade us to try it at home by ‘cranking our ovens to max’ – or using pizza stones or turning cast iron pans over – most of us must rely on a very unreliable notion of ‘max’ on our ovens, which generally begin wimper after 200C. HOWEVER, DON’T BE PUT OFF! Your home-made pizza will still be better than any you can buy from a shop.
We'd love to see a photo when you plate up, please share #WhatDadCooked
Share this yummy recipe with a friend on WhatsApp
Follow us on Instagram — @WhatDadCooked
Ready-made pizza dough for 2 x 12″ pizza bases – or similar
2 x 125g balls of mozzarella
30g tin of anchovies in oil
4 tbs capers (rinsed of vinegar, brine or salt)
Small jar of Kalamata olives
350g jar of passata
Or home-made passata:
1 medium onion chopped
1 garlic clove chopped
800g tomatoes washed, de-stalked and cut in half
250ml vegetable/chicken stock or water
2 bay leaves
Please also share and drop us a comment further down the page.
There are not as many plain pizza base – or dough – options available as one might think. I presume this is because the supermarkets do not want people making their own pizzas rather than buying the ready to cook variety. I found frozen dough balls by the Norther Dough Co in Sainsbury and they were very good. I’ve made pizza dough from scratch before and unless you have a routine of making these regularly it’s a bit of a bother if you just want a couple of pizzas. Best to seek out an easier ready-made product…
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
Sign up to the WDC newsletter for the latest recipes, foodie stories and ingredient specials!