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For the blonde pizza sauce

For the pizza base

  • Strong Flour 500 g
  • Yeast 15 g
  • Salt 6 g
  • Demerara sugar 5 g
  • Water 350 ml
  • Olive oil 25 ml

Fo the roast squash and kale pesto

To finish

  • Cashew 50 g
  1. For the blonde pizza sauce

    • Whisk KNORR Paste Vegetable Bouillon into boiling water till dissolved and whisk in KNORR White Roux Granules.
    • Blend with 100g of Cashew nuts and COLMAN'S English Mustard to a smooth consistency.
  2. For the pizza base

    • In tepid water dissolve yeast and demerara sugar.
    • Add the above to 475g strong flour and salt. Mix to form dough.
    • Knead for approximately 5 minutes till the dough is smooth and elastic.
    • Place in bowl, drizzle over olive oil and leave covered in warm area to prove and double in size.
    • Knock back dough, cut into 10 portions.
    • Using rest of strong flour, roll and stretch each dough puck to cover a 20cm pizza tray.
  3. Fo the roast squash and kale pesto

    • Peel and dice butternut squash into 2cm dice.
    • Rub in seasoning and a little olive oil, roast in oven at 185c for 25 minutes
    • Blanch Kale for 20 seconds in boiling water, drain, refresh and dry.
    • For Pesto, blitz 60g Kale, KNORR Professional Basil and Garlic Puree, olive oil and 75g cashew nuts.
  4. To finish

    • Heat Oven to 215c
    • Spread a thin layer of the blond sauce over the pizza's.
    • Top with butternut squash, kale, cashew and drizzle over half the kale pesto
    • Cook for approximately 7-10mins.
    • drizzle over rest over kale pesto and serve.