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The Recipe Exchange: Easy Pizza from scratch - Serves Two

From: £0.00

Product Quantity

Shipton Mill: 1kg Plain Flour -Order by noon Wed.

£1.45 each

Tomato Passata: 1l Carton -Order by noon Wed.

£2.45 each

Brinkworth Dairy: Wiltshire Loaf c.250g

£6.00 each

Fruit and Veg: Vine Cherry Tomatoes x 250g

£1.99 each

Fruit and Veg: Red Onion x 1

£0.39 each

Fruit and Veg: Closed Cup Mushrooms x 250g

£1.09 each

Gears' Oil: 480 ml Cold Pressed Rapeseed Oil

£4.00 each

10-20 minutes preparation + 15 minutes cooking.

Cooking Instructions.

  1. Start heating an oven to 190ºC / 375ºF
  2. Grease a tin of any size or shape. We would recommend using Gears Oil, but that’s because we are slightly biased.
  3. Fill half a bowl with plain flour. ( A small mixing bowl is ideal for 1-2 people)
  4. Add a splash of water
  5. Stir the flour and water together with a spoon, the aim being to produce a dough that is flexible but not sticky and not to have any dry flour left over. Gradually add flour and water as necessary to achieve this.
  6. With your hands, press the dough onto the tray to form the base.  A depth of around 1cm works quite well.
  7. Spread tomato passata onto the base
  8. Grate some Wiltshire loaf onto the surface to provide a full covering
  9. Chop the vine cherry tomatoes, mushrooms and onion and scatter on as a topping. (Optional)
  10. Add any other toppings or seasonings of choice.
  11. Place in the now hot oven for at least 15 minutes.