Servings: Makes 4 large pizzas
- 1 3/4 pounds white bread flour
- 7 ounces fine ground semolina flour
- 1 tablespoon fine sea salt
- 2 packets dried yeast
- 1 tablespoon golden caster sugar
- 20 ounces lukewarm water
- 1 tablespoon olive oil
- 1 small onion , peeled and chopped
- 1 red pepper , deseeded and chopped
- 1 zucchini , grated
- 1 carrot , grated
- 1/2 small butternut squash , peeled and grated
- 1 pinch dried oregano
- 1 bay leaf
- 14 ounces canned plum tomatoes
To create the dough: Place all your flour and salt into the food processor. Add the yeast and sugar to the lukewarm water, mix with a fork and leave for a few minutes. Once it has started to foam, begin pulsing the flour in the processor and slowly pour in the yeast water through the funnel, bit by bit, pulsing as you go. Pulse until all the ingredients have come together. This may take a minute or so, and then blitz continuously for a few minutes until you have a smooth, soft dough. Carefully remove the blade and leave the dough to rest in the food processor, with the lid on, for at least 15 minutes at room temperature. This will make it easier to roll it out thinly.
It's nice to roll the pizzas out 15 to 30 minutes before you start cooking them. Keep the dough in plastic wrap in the fridge if you aren't ready.
To create the sauce: Heat enough oil to cover the bottom of a large saucepan and fry the onion, pepper, courgette, carrot and butternut squash for 5–10 minutes. Add the oregano, bay leaves and tomatoes, then season with salt and pepper. Simmer for about 15 minutes. You may need to add a little water if your sauce looks a little dry. Allow to cool slightly before blitzing until smooth with a hand blender. Adjust the seasoning to taste.
To create the pizza: Preheat your oven to 500°. Then, take your freshly made pizza dough and tear it into pieces. Roll each piece out on a floured surface until it is roughly circular, about 12 inches across and about 1/4 inch thick.
Spread 2 to 3 Tbsp. of tomato sauce into middle of dough and spread out evenly, leaving edge of pizza clear. Dot the pizza with mozzarella, and sprinkle with basil leaves and any toppings you like. If you can, cook the pizzas on a piece of granite in your conventional oven. If not, then put them one by one on the bars of the oven shelf toward the bottom of the oven. (If you're going to cook your pizzas on the bars of the oven, make sure they're not too big.)
Pizza should cook at 500° until the base of the pizza is golden, bubbly and crisp around the edges, about 7 to 10 minutes.
Copyright © Jamie Oliver 2008. All rights reserved. (www.jamieoliver.com)