Homemade pizza. It’s pretty hard to go wrong with this. The ingredients:
- Pizza base. You can buy this pre-made from the supermarket. Please don’t, it’s awful. We have a sneaky trick to a good base. Get your bread maker to do the kneading cycle on either your own bread recipe or supermarket bread mix. So much better. And fresh. And you can claim homemade.
- The tomato sauce. At its simplest level, this can be San Marzano tomatoes straight out of the tin, possiby warmed. Alternatively, my easy pasta sauce: heat a tin of tomatoes, a crushed garlic clove, a drizzle of good olive oil, and a small handful of chopped basil. Heat until the olive oil is blended in and the sauce is bubbling slightly.
- Mozzarella. This can range from the supermarket’s own up to artisan burrata. There’s not much to choose here. It melts and is slightly burned. As long as it’s cheesy and stringy, you’re fine.
- Toppings is where it gets really funky. My favourite place has the following toppings at the moment:
- Margherita. As simple as it gets.
- Goats cheese and chutney.
- Pepperoni. A classic.
- Laverbread, samphire, cockles, local artisan lardons. It’s Wales. What do you expect?
- Nduja. A spicy, melty sausage. Very good.
- Very garlic.
- A white, tomato-less one of some sort.
- Equally, my favourite Pizza Express topping, the Veneziana:
- Pine kernels, red onion, baby capers, black olives, sultanas. Such a lovely combination of sweet and savoury.
- And finally on my list, the one that is the Marmite of pizza toppings:
- Ham and pineapple. Do this with good artisan ham and the saltiness is offset by the slightly charred sweetness of the pineapple.
And there you have it. The werewithal to make your own pizza. For extra points, make a sourdough base!