Bolognese pizza
- Preparation and cooking time
- Total time
- + Proving
- Easy
- Makes 1 large pizza (serves 2-4)
Ingredients
- 200g bolognese ragu
- 100g grated mozzarella
- finely grated to make 2 tbsp parmesan
- 25g butter, melted
- 1 clove garlic, crushed
- basil leaves, to serve (optional)
PIZZA DOUGH
- 250g strong white bread flour, plus extra for dusting
- ½ tsp fine sea salt
- 1 tsp fast-action dried yeast
- 1 tbsp olive oil, plus extra for the pan
Method
- STEP 1
Make the dough by putting the flour, yeast, oil and ½ tsp of fine sea salt in a bowl. Add 150ml of warm water and knead briefly until it comes together. Tip onto a lightly floured worksurface and knead for 10 minutes until elastic and smooth. Cover and leave to prove for 1 hour until doubled in size.
- STEP 2
Heat the oven to 240C/fan 220C/gas 9. Lightly oil a large ovenproof frying pan or skillet. Knock back the dough into the bowl, then roll out until it’s a little larger than the size of the frying pan.
- STEP 3
Lift the dough into the pan, and fold over the sides to form a crust. Spoon the ragu into the middle of the pizza, then scatter over both the cheeses. Heat the pan over a medium heat for 5 minutes until the crust starts to look puffy, and the base is lightly golden.
- STEP 4
Mix together the butter and garlic, and brush over the crust. Transfer to the oven and cook for 12-15 minutes or until the cheese is molten and bubbling, and the crust springs back when pressed. Scatter over some more parmesan and a few torn basil leaves, if you like, to serve.
