Lock Down Pizza recipe from The Donkey Sanctuary in Sidmouth

In an effort to help people struggling for meal ideas during the coronavirus lock down The Donkey Sanctuary in Sidmouth has put together a homebaked pizza recipe for you to try out.

The recipe comes from The Donkey Sanctuary's award winning kitchen and is straight forward enough for any culinary novice to attempt.

A spokesperson for The Donkey Sanctuary said: "From our kitchen to yours, our chefs have been coming up with some simple, tasty recipes for you to try at home.

"This week, why not have a go at making some homebaked pizza?"

This homebaked pizza recipe will make four 8" pizzas using staple ingredients from your kitchen cupboard.

Ingredients

For the dough:

-500g strong plain flour or 00 flour

-1 tsp salt

-1/2 tsp dried yeast

-400 ml lukewarm water

-Oil

For the topping:

-250 g tomato passata, mixed with a little tomato puree and/or pesto

-150 g grated cheese (or torn mozzarella)

-Additional toppings of your choice, eg ham, pepperoni, peppers, mushrooms, onions, courgettes, olives, herbs, etc

Method

-Sprinkle yeast into water and stir. Leave for 5 minutes until bubbles begin to appear.

-Sieve flour into a bowl and add the salt.

-Pour water/yeast into the flour and mix together to form the dough.

-Tip onto a floured surface and knead for 10 minutes by hand or 6 minutes in a food mixer with a dough hook.

-Place in a large oiled bowl, cover with clingfilm and leave to prove in a warm place for 1 hour (or in the fridge overnight) until doubled in size.

-Knock back the dough on a floured surface and cut into 4 equal portions.

-Cover while preparing your toppings.

-Preheat the oven to gas 7-8 /230C.

-Stretch or roll the pizza dough and place it on a baking tray before spreading with the tomato sauce and your choice of toppings.

-Bake near the top of the oven for 12-15 minutes.

Makes four 8" pizzas.

If you try out the recipe please take pictures of your home made pizzas and send them to [email protected]. We would love to see how you get on with this fantastic recipe from The Donkey Sanctuary.