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Ingredients

For the dough
650g strong white flour
300g spelt flour
10g fast-action, dried yeast
2 tsps salt
75ml rapeseed oil
500-550ml water
A sprinkling of polenta
Toppings
Passata
Mozzarella
Parmesan
Baby tomatoes
Olive oil
Basil leaves

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Conchitarita pizza

Risen like a phoenix

  • 1 hr
  • Serves 16
  • Difficulty: Easy

Description

Pizza is ALWAYS a good idea. Fact. But, ordering in can be expensive (and greasy) and ready made isn’t much fun. The need to stuff our faces with tasty pizza is strong however so we learned how to make our own pizza dough using this fab recipe from GastroGays.

Being Mission Eurovision, we had to Eurovish it up some more; ooh, new game idea, take a drink each time Mel Giedroyc says Eurovish during the semi-finals… We used the traditional toppings of a pizza margherita (created in 1889 for Queen Margherita) to create our beardy homage to Eurovision royalty Conchita. Continuing our ‘Eurovision Inspired’ theme, we bring you the Conchitarita pizza!

Thanks GastroGays for the recipe!

Steps

1
Done

Dough!

Follow these instructions on the GastroGays website! This makes enough dough for 8 pizzas.

2
Done

Toppings!

Assemble the toppings as you so wish... and cook for 12-18 mins at 200°C.

We opted to mix our baby tomatoes in a little olive oil and salt before placing onto the pizza. The basil beard (that's what it is, honest) was added after the pizza had been in for 10 mins. We finished ours with a healthy lashing of grated parmesan and cracked black pepper.

Wouwe Douwe
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