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Pizza hearts

Pizza hearts

Pizza hearts

PT1H30M

Why not try?

1
To make the dough, combine the yeast with the water and leave to stand for 10 minutes
  • 4g of dried yeast
  • 210ml of water, at room temperature
2
In a bowl, combine the yeast/water mixture with the flour and mix for 2-3 minutes, or until a dough starts to form. Add the salt and mix through
  • 300g of strong white flour
  • 6g of salt
3
Scrape the dough out onto a clean, unfloured work surface
4
Knead and work the dough until it starts to come together. Keep working until it comes away from the work surface cleanly and looks silky smooth
5
Flour the work surface and begin to shape the dough into a ball by stretching the outsides into the middle and pressing them in firmly with your thumbs
6
Place the dough into a lightly floured bowl and cover with cling film. Leave to prove in a warm place for 1 hour, or until doubled in size
7
Meanwhile, place a pan over a medium heat and add a dash of olive oil. Add the onions and sweat for 5-6 minutes until soft
  • 1 onion, diced
  • 1 tsp olive oil
8
Preheat the oven to 220°C/gas mark 7
9
Knock back the dough by kneading for another 5 minutes. Cut into 8 even pieces
10
Use a little flour to dust the work surface and roll each piece out as thinly as possible. Use a blunt knife to cut into heart shapes, transfer onto a baking tray lined with parchment paper
11
Spread some passata over the surface of each pizza and arrange the onions and courgettes over the sauce. Add some sliced tomato, then drizzle with a little olive oil
  • 150g of passata
  • 1 courgette, thinly sliced
  • 1 tomato, thinly sliced
  • 2 tsp olive oil
12
Place the pizzas on a baking stone or tray and into the oven, bake for 8-12 minutes
13
Once nearly cooked, take the pizzas out and top with the sliced mozzarella. Cook for a further 1-2 minutes, or until the cheese melts
  • 250g of buffalo mozzarella, sliced
14
Once melted, remove from the oven and allow to cool slightly. Serve immediately

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Ingredients

Metric

Imperial

Pizza dough

  • 4g of dried yeast
  • 210ml of water, at room temperature
  • 300g of strong white flour
  • 6g of salt

Pizza

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