Butternut squash, kale and walnut white pizza (pictured above)
Prep 1 hr 20 min
Cook 15 min
Makes 2 pizzas
500g kale, cut into 2.5cm pieces
1 red onion, thinly sliced on a mandoline
2 garlic cloves, grated
Juice of 1 lemon
4 tbsp extra-virgin olive oil
Salt and black pepper
350g butternut squash, peeled, deseeded and thinly sliced on a mandoline (or with a peeler)
2 pizza bases, using a dough recipe on this page, or shop bought
150g buffalo ricotta
2 x 150g mozzarella balls
75g walnut pieces
Heat the oven to 240C/465F/gas 9 and put a pizza stone on the middle shelf to heat.
Put the kale, onion, garlic, lemon juice, two tablespoons of the olive oil and seasoning in a bowl and toss together to coat the leaves well. Leave to stand for 10 minutes.
Add the butternut squash and toss once more to coat the squash with the flavourings.
Spread each pizza base with the ricotta and then pile the vegetable mixture on top. Tear the mozzarella and share it between the pizzas. Scatter the walnuts on top, drizzle with the remaining oil and bake one at a time for 15 minutes, until the squash is tender and caramelised and the cheese is bubbling. Serve sprinkled with chilli flakes, parmesan and dried oregano.
Mediterranean by Susie Theodorou (Kyle Books)
Fried mini pizzas with tomato and mozzarella
Prep 40 min
Rise 20 min
Cook 45 min
Makes 18-20 pizzas
500ml sunflower oil, for deep-frying
400g mozzarella, diced
A few basil leaves, to garnish
For the sauce
1 tsp chopped oregano
1 pinch salt
Extra-virgin olive oil
For the dough
500g plain flour
500g strong bread flour, wholemeal or white
1 tbsp brewer’s yeast or 1½ tsp dry yeast, crumbled
1½ tsp malt powder
4 tsp fine salt
First make the sauce. Put the passata in a pan with the oregano, salt, and a drizzle of olive oil and cook over a low heat for 40-45 minutes, until the liquid has reduced and the sauce is thick and quite dry.
Meanwhile, make the dough. Sift the flours together into a bowl and make a well in the centre. Pour 500ml warm water into the middle and add the yeast and malt. Using a fork, start mixing everything together, then add the salt and knead by hand to a smooth dough. Knead for 10 minutes more, slowly adding 150ml warm water, until the dough is smooth and elastic. Shape the dough into a ball, oil it, cover
with a damp dish towel, and leave to rise at room temperature for 15-20 minutes.
Make 18-20 little dough balls, weighing about 60g each, and stretch them lightly into discs on a countertop.
Pour the sunflower oil into a large, deep pan, or deep-fat fryer, and heat the oil to 170C/335F/gas 3½. Carefully add two or three dough discs at a time to the oil and cook over a medium heat for three to four minutes on each side, until golden. Remove with a slotted spoon, drain on paper towels, keep warm and repeat until all the dough discs have been cooked.
Serve the fried pizzas topped with a little tomato sauce and mozzarella, and garnish with a few basil leaves.
Eataly: Contemporary Italian Cooking (Phaidon)
Blue cheese and onion tray pizza
Prep 10 min
Rest 16 hr +
Cook 50 min
For the pre-ferment starter (poolish)
400ml lukewarm water
400g flour, plus extra
6g dry yeast
For the dough
7g dry yeast
2 tbsp olive oil
For the caramelised onions
1 large onion, thinly sliced
1 tbsp olive oil
1 tsp sugar
½ tsp vinegar
For the toppings
Extra-virgin olive oil
260g blue cheese, broken into chunks
16 slices pancetta
240g mozzarella, torn into chunks
First make the poolish: the day before you want to eat the pizza, combine all the ingredients in a bowl, cover and refrigerate for at least 16 hours, but no longer than 48 hours.
The next day, make the dough: the best way to mix this dough is to use an electric mixer with a dough hook. If working without, be prepared to apply elbow grease. In a large bowl, mix the flour, yeast and sugar into the poolish and combine with your hands. Knead for about six minutes – four with a dough hook and mixer – until you have a smooth, elastic dough that starts to shine. Add the salt and oil and mix again until absorbed, then turn the dough out into a lightly oiled bowl and rest for about 20 minutes.
Meanwhile, sweat the onion in the olive oil in a frying pan over a low heat for about 20 minutes, until golden – add a little water if they start to stick. Stir in the sugar and vinegar, turn down the heat and cook for about 15 minutes, until caramelised.
Transfer the dough to an oiled tray, stretch and turn over, to cover. Turn the oven to its highest setting (240C/465F/gas 9) and put a rack on the middle shelf. Stretch the dough across the tray twice, resting for 10 minutes between each stretch. When stretching the dough, try not to touch it on top, but use the fingertips from underneath the dough mass. After the second stretch, pour the olive oil into the palm of your hands and pat it lightly over the top of the dough, again making sure it touches the edges. If the dough is deep (or the tray small) you can dimple the dough with the fingertips, making a focaccia-style deep pizza and adding more oil. If you have stretched the dough very thin, simply add the blue cheese, pancetta and mozzarella.
Bake on the middle rack for 10-14 minutes.
Franco Manca Artisan Pizza by Guiseppe Mascoli and Bridget Hugo (Kyle Books)
Vegan arrabbiata pizza with fennel and chilli
Prep 20 min
Rise 1 hr
Cook 5 min
Makes 4 pizzas
For the base
7g dry yeast
500g white spelt flour, plus extra for dusting
2 tsp salt
For the chilli marinara
2 garlic cloves, finely chopped
1 red chilli, finely chopped
200ml tomato passata
150g tomato puree
4 tbsp olive oil
4 tsp dried oregano
4 tbsp agave syrup
2 tsp salt
For the pizza
1 fennel bulb, finely sliced
1 tbsp lemon juice
½ tsp salt
20 kalamata olives
4 tbsp polenta
1 handful basil
Stir the yeast into 320ml warm water and set aside until the yeast has dissolved. In a large bowl, mix the flour and salt, and then add the liquid and stir with a wooden spoon.
Flour a work surface and knead the dough by hand for 10 minutes. Put in a bowl, cover and leave in a warm place for an hour, until doubled in size. Heat a pizza stone for 55 minutes, either in the barbecue or an oven heated to its highest temperature.
Meanwhile, mix the marinara ingredients together until smooth. Mix the fennel slices with the lemon juice and salt, rubbing in well with your hands.
When risen, divide the dough into four uniform pieces, and roll each one out into a pizza base. Spread sauce over the pizza bases and top with the fennel and olives. Sprinkle a tablespoon of polenta over the pizza stone and lay one pizza on it. Bake one at a time, either in the oven or in the barbecue over a high heat with the lid closed, for four to five minutes.
Vegan BBQ by Nadine Horn and Jörg Mayer (Grub Street)