Stone Baked Pizza, Four Ways

Thin and crispy Stone Baked pizza, with four different toppings: Goats Cheese and Caramelised Onion; Spinach, Feta and Lemon; Carbonara; and Breakfast Pizza.

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Homemade Pizzas are one of my favourite weekend treats, and they taste so much better than the shop bought alternative! So I thought it would be a great recipe to share on my blog.

I use a Richard Bertinet recipe for the pizza dough, from his book; Dough. It’s a really easy dough to make and has always turned out fantastically for me. The rest of the book has more easy but exciting bread recipes, so I would definitely recommend it!

The four toppings I have included here are some of my favourite pizza flavours, but obviously the dough can be used to make any kind of pizza you want!

Variations: Use any topping you want! The pizzas could also just be baked on normal baking trays if you don’t have a pizza stone, just assemble them on the tray.

Ingredients: Makes Five Medium Sized Pizzas

The Dough:

  • 500g Strong White Bread Four
  • 50ml Olive Oil
  • 10g Salt
  • 320ml Luke Warm Water
  • 15g Yeast
  • Semolina for dusting

Toppings:

  • Tomato and basil sauce
  • 3 Balls of Mozzarella Cheese, sliced thinly
  • Cheddar or Parmesan Cheese to grate over the top of each pizza
  • Fresh Basil

Goats Cheese and Caramelised Onion:

  • 50g Goats cheese, sliced thinly
  • 1 onion,
  • Balsamic Vinegar
  • 1tbsp Sugar
  • Ham

Spinach, Ricotta and Lemon:

  • Handful of blanched Spinach
  • 2tbsp Ricotta Cheese
  • Thinly Sliced Lemon
  • Finely Chopped Bacon (optional)

Carbonara:

  • 1tbsp Crème Fraiche
  • 1 Mushroom, thinly sliced
  • 2 Rashers of Bacon, finely chopped.
  • 1 Free-Range Egg

Breakfast Pizza:

  • 1 Mushroom, thinly sliced
  • 2 Rashers of Bacon, finely chopped
  • 2 Chipolata Sausages, chopped into small chunks,
  • 2 Free Range Eggs

To Make:

The Dough:

Combine all ingredients in a large bowl and mix to incorporate.

Turn out onto a work surface and knead for 5-10 minutes, until smooth and elastic. (This is quite a wet dough, but try not to add extra flour, as it will become more difficult to work with later on).

Once you think the dough is ready, coat your hands and the dough in olive oil and knead for a further few minutes, test that it is ready by poking the dough, it should spring back when it has been worked enough.

Leave to rest for 1-2 hours at room temperature.

Divide the dough into 5 pieces, each weighing around 170g. Form into tight balls and leave to rest while you prepare the rest of the ingredients.

Toppings:

For the tomato sauce: I just use a jar for convenience, but you can also make your own. Either way, reduce the sauce in a pan before using to remove as much liquid as possible, otherwise it can make the bottom of the pizza soggy.

For all toppings, have sliced mozzarella, basil leaves and cheddar cheese ready to use.

Put your pizza stone in the middle of the oven, and pre-heat to 200-220°C.

Goats Cheese and Caramelised Onion Pizza

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Fry the onion in a pan for 10-12 minutes over a low heat until cooked though, then add the sugar and balsamic vinegar, continue cooking for a few minutes.

Taste the onions to make sure they are sweet or sour enough for you, then remove from the heat.

Roll out one ball of dough with a rolling pin, and then stretch to the right shape with your hands.

Transfer to a chopping board liberally coated in semolina.

Spread over a thin layer of tomato sauce, then add the ham, caramelised onion, mozzarella, goats cheese and basil. Grate over the cheddar/parmesan cheese.

Slide into the oven, onto the pizza stone, and bake for 8-10 minutes.

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Spinach Ricotta and Lemon Pizza

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Roll out one ball of dough with a rolling pin, and then stretch to the right shape with your hands.

Transfer to a chopping board liberally coated in semolina.

Spread over a thin layer of tomato sauce, then add the mozzarella cheese, spinach, ricotta cheese and thinly sliced lemon. Top with grated cheddar/parmesan and fresh basil.

Slide into the oven, onto the pizza stone, and bake for 8-10 minutes.

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Carbonara:

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Roll out one ball of dough with a rolling pin, and then stretch to the right shape with your hands.

Transfer to a chopping board liberally coated in semolina.

Spread over 1tbsp of crème fraiche, then add the mozzarella cheese, bacon, and mushrooms. Top with the grated cheese and fresh basil.

Slide into the oven, onto the pizza stone, then crack the egg into the middle of the pizza.

Bake for 8-10 minutes.

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Breakfast Pizza:

Roll out one ball of dough with a rolling pin, and then stretch to the right shape with your hands.

Transfer to a chopping board liberally coated in semolina.

Spread over a thin layer of tomato sauce, then add the mozzarella cheese, bacon, mushrooms and sausage. Top with the grated cheese.

Slide into the oven, onto the pizza stone, then crack the eggs into the middle of the pizza.

Bake for 8-10 minutes.

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To Serve:

Transfer the pizzas to a serving board, and leave to cool for a few minutes before slicing and serving!

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Seville Orange Curd

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When I came across an abundance of reduced Seville oranges at the supermarket last week, I couldn’t resist buying them with the intention of making a Seville Orange marmalade. However I soon remembered that I don’t actually like marmalade, so after scouring Pinterest for some alternative recipes I settled on the idea of making an orange curd. I couldn’t find a particular recipe that worked with the type of oranges I had, so I amalgamated a few recipes together and the curd turned out beautifully.

The Seville oranges give it a very citrusy and slightly bitter taste, so if you prefer things a bit sweeter, you can taste the curd whilst it is cooking and add more sugar if you think it needs it!

Variations:

Add some thyme leaves at the end of cooking to make an orange and thyme curd, or 1tsp of ground cardamom for a more aromatic finish.

Ingredients: Makes Three 220g Jars

  • 6 Egg Yolks
  • 300ml Freshly Squeezed Orange Juice
  • Zest from 3 Oranges
  • 250g Caster Sugar
  • 2tsp Corn flour
  • 120g Butter

Combine the egg yolks, orange juice, zest and sugar in a large heatproof bowl, over a pan of simmering water.

Continue heating the mixture, stirring constantly for around 20 minutes.

Mix the cornflower with 1tsp of water and add to the curd mixture

Cook for a further 5 minutes

Check that the curd is ready by spooning a small amount on a cold plate, if the mixture doesn’t drip when the plate is tipped up the curd is ready, if not, then continue heating and stirring for a little longer. You can also tell that it is ready when it starts setting at the edges of the bowl.

Stir in the butter until it has completely melted and combined with the curd

Pour the curd into sterilised jars, seal and leave to cool. Don’t worry if the curd is has not set at this point, it will still be quite runny! Store the curd in the fridge, where it will solidify into a more recognisable curd-like consistency.

The curd will keep in the fridge for around 2 weeks.