The Polytunnel Pizza

Did you see the fabulous job our Michael did in insulating and plastering this Pizza Oven? There is no end to his talents.

I had never been a Pizza fan. I had only ever indulged in the Asda pizza counter or the occasional Dominos on a very lazy Tuesday. Pizza never really hut the spot for me. That was until I ventured out one year at a festival and tried a wood-fired pizza. It was delicious, so uncomplex and straightforward and so full of flavour. The crispy base and charcoal tastes did it for me. This one experience changed my perspective on pizza for life. Since then I have grown into a full-time pizza fanatic. I eventually secured an outdoor pizza oven for my 30th birthday. It was genuinely the greatest gift I have ever received. I now make pizza are at least once a week.

There are so many Pizza flavour choices. Some people love the plain, and simple margarita flavour while others enjoy a jam-packed meat feast. I enjoy simple pizza flavours, but when I am living on the wild side, I sometimes add a spot of pesto and red onion.

People often shy away from making homemade pizza. In fact, people usually shy away from making anything with dough. Dough making is, in fact, simple to conduct, yet it is often conveyed as being a complex task. I make fresh dough each time I make a pizza. However, you can also make the dough in advance and freeze it.

To celebrate Michaels fantastic work and our love for Pizza we have created our own pizza recipe for you to use. The Poly Tunnel Pizza! All of the toppings and herbs used can be found growing in our Polytunnel. Arent we clever?

Pizza base ingredients

300g strong bread flour

1 tsp instant

1 tsp salt

1 tbsp olive oil

Passata ingredients

6 Fully ripened medium to large tomatoes halved.

1 Large, finely chopped red onion.

2 tbls Olive oil.

2 Pealed and chopped cloves of garlic.

1 tbls Finely chopped basil.

Pizza toppings ingredients

125g ball mozzarella, sliced

Handful grated or shaved parmesan

Handful cherry tomatoes halved

Half a courgette thinly sliced

Half a red onion chopped

Basil leafs

To make the Dough

Put the flour in a bowl and create a well. Add the yeast and a teaspoon of salt. Add 200ml off warm water and a teaspoon olive oil.

Mix with a wooden spoon until you have sticky dough.

Tip the dough onto a floured surface and knead for five mins until smooth.

Cover with a tea towel and set aside.

To make the Passata

Cook the red onion in a little oil until it is soft and starts to crisp slightly.

Add the tomatoes, olive oil, pepper, garlic and basil to a blender and blitz.

Add the red onion to the blender mixture again and blitz.

Add the contents of the blender to a large pan and bring to the boil.

Taste and add tomato puree or finely chopped sundried tomatoes for a fuller flavour.

Simmer for 15 mins.

Set aside and allow to cool.

To make the Pizza

Roll the pizza dough out on a floured surface. Ensure it does not stick and that you can lift the dough onto a board to transfer to the pizza oven

Spread the passata over the base of the dough leaving some space around the edge of the dough.

Places the courgette slices across the pizza.

Sprinkle the Mozeralla across the pizza evenly.

Scatter the cherry toms and red onion across the pizza.

Place in your pizza oven and cook until the cheese is well melted and the edge of the pizza is black and crispy.

Remove from the pizza oven and sprinkle with small pieces of basil.

Tuck in and enjoy !