PIZZA

Just when you thought pizza’s been done every which way already,
here’s another thing.
These pizzas are made with the pastry dough in the Super-
Quick-No-Wait Pizza recipe in Chapter 2, ‘Kids’ Favourites’ but I
see no reason why sweet pizzas couldn’t be made with regular yeast
dough, and now we’re used to the idea of everyday foods made
with quirky ingredients – beetroot in chocolate cake is one – why
wouldn’t anyone be prepared to give blueberry and ricotta pizza a
try?
It takes a genius to make snail porridge and bacon and egg ice
cream appealing, but to Heston Blumenthal these pizzas would
seem positively mundane, and when you think about it, in principle
they’re no different from any other kind of sweet pastry or
cheesecake really. So give them a go – they’re unbelievably quick
and easy to make – and then decide. (The five flavours here have
all been tried, tested and approved, but there must be more.)
And finally, if you find this dough doesn’t crisp up enough in
the cooking time – and this applies when you’re making it with
savoury toppings as well – put the pizza bases in the oven for 5 –
10 minutes first to give them a head start.
This amount of dough is enough for two 9 in (23 cm) pizzas.
8 rounded tbsp of self-raising flour (8 oz/200 g)
2 tsp baking powder
1 tbsp sugar
2 oz (50 g) butter or margarine
2 eggs
4 tbsp milk
Method
1. Sift the flour, baking powder and sugar into a large mixing
bowl, stir well then add the melted butter, milk and beaten egg.
2. Mix everything together with your hand and pinch the dough
together into a soft ball.
3. Turn the dough out onto a floured surface and knead very
gently for a minute or just long enough to make it smooth and
ready to roll.
4. Divide the dough in two, roll out each piece into a rough circle
and either press into two well-greased 9 in (23 cm) cake tins or
put the bases on oiled baking trays. Fold the rough edges
inwards and press into shape to make them neater.
5. Add the topping and bake in the oven on Gas Mark 4–5
(180–190ºC) for 20–25 minutes.