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For the pizza dough:

  • Semolina 100 g
  • Yeast 7 g
  • Water 325 ml
  • Caster sugar 4 g
  • Strong Flour 400 g

To assemble:

  • Button mushrooms 200 g
  • Ham 160 g
  • Basil 12 g
  • Grated Mozzarella 260 g
  • KNORR Tomatino Tomato Base 150 g
  1. For the pizza dough:

    • Put the strong flour and semolina into a mixing machine with paddle attachment.
    • In a separate bowl whisk together the yeast, sugar and lukewarm water then leave for a 2-3 minutes to activate the yeast.
    • Turn on the machine on a low setting then start to add the yeast and water mixture.
    • Increase the speed for 4-5 minutes until you have a smooth soft dough.
    • Place the dough in a lightly greased large bowl. Cover with cling film and leave to prove for 45 minutes or until doubled in size.
    • Divide the dough into 2 balls and wrap them in cling film, leaves these for 15 minutes.
    • Meanwhile preheat an oven to 250c.
    • Grease two flat gastronome trays with oil and dust with semolina flour.
    • Roll each ball with a rolling pin into a rectangle shape 0.5mm thickness.
    • Place the bases on the gastronome trays, and with oiled hands spread the dough evenly to the sides of the tray.
  2. To assemble:

    • Dividing the ingredients between the pizzas.

    • First spread the KNORR Tomatino on the pizza base (avoiding the edges).

    • Scatter the mozzarella and ham over the pizzas and bake in the preheated oven for 6-7 minutes till the pizza is golden and crispy.

    • Garnish with torn basil leaves. Serve with a side salad.