Edward’s House Special Pizza
You will never again return to the freezer after this!
Vary your fillings as much as you like.
1lb/450g plain white flour
1 level teaspoon of bread soda
½ teaspoon of salt
Lightly grease and flour a large flat baking tray.
Preheat the oven to 200C/400F/Gas Mark 6
Sieve the plain flour into a large mixing bowl.
Sieve in the bread soda-it is vitally important that the bread soda be sieved as it tends to clump together.
Add in the salt at this stage also.
Pour in the buttermilk and mix until a soft “sticky” dough has been achieved.
Transfer the dough onto a well floured work surface and kneed for a moment or two until the dough.
Flatten the dough onto a flat baking tray in either a round or rectangular shape and bake in the preheated oven for 12-15 minutes. When it comes out of the oven flatten with another baking tray to achieve an even surface.
Pile the pizza high with a selection of the following toppings:
(Choose as many as you like)
7oz/200g tomato passata
3oz/75g fresh pineapple
1 small red onion-sliced
1 green pepper-chopped
3oz/75g sliced chorizo
3oz/75g bacon lardons
2 tablespoons sweetcorn
1 small courgette-sliced
12 cherry tomatoes
6oz/175g grated mozzarella cheese
Transfer to the oven and bake for a further 15-20 minutes until the cheese is bubbling and everything is well cooked through.