Homemade pizzas served with a rocket and parmesan salad
Course: MainCuisine: ItalianDifficulty: Easy4/5
servingOven
220c1
hourGet ready to roll up your sleeves and create your own pizzas from scratch! This cookery lesson takes you through making your own dough, crafting a tangy tomato sauce, and getting creative with delicious toppings. While your pizzas bake to crispy perfection, you’ll whip up a fresh and vibrant Parmesan and rocket salad with pomegranate and pine nuts for the ultimate side dish. It’s fun, interactive, and totally delicious—a perfect recipe for learning new skills and enjoying a meal made by you!
Allergens : Cereals containing gluten, Milk, Sulphur dioxide
Ingredients
Flour x 400g (plus more for dusting)
7g sachet fast action dried yeast
Sugar for the dough x 1 tsp
Salt
Olive oil x 2 tbsp
Warm water x 225ml
Tinned tomatoes / polpa x 1 can
Garlic Paste x 1 tsp
Sugar for the sauce x 1 tsp
Balsamic vinegar x 2 tsp
Oregano x 1 heaped tsp
Black pepper
Red onion x 1
Pepper any colour x 1
Tomatoes x 6/7
Sweetcorn x 1 handful
Cheese x about 150g per pizza
Pepperoni x 12
Parma ham x 3 pieces
Rocket x 80-100g
Tomatoes x 15
Cucumber x 1/3
Pomegranate seeds x 1 handful
Pine nuts x 1 small handful
Parmesan x 1 handful
Balsamic glaze to taste
- Equipment
Knife
Chopping board
Waste bowl
Prep bowls x 2
Prep plates x 2
Timer
Bowl to serve your salad
Large spoon
Teaspoon
Rolling pin
Roasting trays x 2
Parchment paper
Directions
- Get all the required equipment ready and wash your hands. Preheat the oven to 220°C.
- To make the dough, combine the flour, yeast, sugar and a pinch of salt in a bowl. Make a well in the center and add a generous drizzle of olive oil along with 225ml of warm water. Mix with your hands until fully combined. Transfer the dough to your board, knead and add flour as needed until the dough is smooth and not sticky. Place it on a plate, cover it with the bowl and let it prove in a warm area until it doubles in size. Wash your hands and clean your board.
- To make the tomato sauce for the base, carefully add the tinned tomatoes to a bowl. Then, add the garlic paste, sugar, balsamic vinegar and oregano. Season with a little salt and pepper, then mix to combine.
- Carefully ask an adult to place both roasting trays in the oven to heat up for the pizzas.
- For the toppings, carefully chop the red onion and pepper into slices and place them on a prep plate. Then, chop the tomatoes in half and add them to the plate.
- Cover your board with flour, ready to roll out the dough. Cut the dough in half, cover the rolling pin with flour and roll each half out to the size of your roasting trays. If it gets sticky, add more flour. Lay out parchment paper and using your rolling pin, carefully pick up the dough and place it directly onto the paper.
- Drain your sweetcorn. Take the tomato sauce and using a large spoon, spread a nice layer of sauce over each pizza dough. Then, add a generous layer of cheese and time to get creative with your toppings!
- Ask an adult to take the trays out of the oven. IMPORTANT! To prevent burning your fingers, slide the pizzas onto a board before placing them on the hot trays (see video for reference).
- Bake the pizzas in the oven for 12-15 minutes, depending on how crispy you like them. Get a timer set.
- For the salad, first add the rocket to a large bowl. Carefully chop the tomatoes and cucumber as you like and add them to the salad. Then, sprinkle over the pomegranate seeds, pine nuts and Parmesan. Finally, drizzle over the salad with balsamic glaze.
- Ask an adult to carefully help you remove the pizzas from the oven.
- Slice the pizzas however you like and serve them with your salad.
- Dig in and enjoy! Don’t forget to wash the dishes afterward!