Coiture de Vigne

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Easy Pizzas - one for your kids to help with....?




For the dough:

Strong white bread flour, plus more to dust - 450g

Sachet fast-action yeast - 7g

Extra-virgin olive oil, plus extra to serve - 2 tbsp

Warm water - 350ml

For the topping:

IoW Tomoto Passata 100ml

IoW Tomatoes 8 (all different colours, shapes & sizes)

Your choice of toppings:

such as Goat’s Cheese, grated/shavings of Parmesan,

handful of Rocket, Prosciutto......



How to:  

1. Mix the flour, yeast and 2 tsp salt in a large bowl - Make a well.


2. Mix the oil and water in a jug, then add to the mix, using a wooden spoon to work the liquid into the flour – it will seem pretty wet. Set aside for 15 mins.


Leaving the dough like this will save you from lengthy kneading later.


3. Turn the dough onto a well-floured surface, flour your hands, then knead it very gently for about

2 mins until fairly even, soft and bouncy. Return the dough to the bowl, cover with oiled cling film,

then let it rise in a warm place (or in the fridge overnight) until doubled in size.


4. When ready to cook, heat oven to 240C/220C fan/gas 9, with a baking sheet on a high shelf. Dust another sheet with flour. Split the dough into 8, then roll 3 balls thinly into rough circles. Lift onto the floured sheet.


5. Smear over a thin layer of the sauce, scatter over a few slices of tomato and seasoning before adding Goat’s Cheese, grated Parmesan (or your topping) to taste.


6. Slide the sheet on top of the pre-heated sheet. Bake for 12 mins or until golden and crisp - the tomatoes should just start to caramelise around the edges.


7. Top with any fresh toppings, then drizzle with more olive oil to serve.


               Easy Pizzas                                                                                                                     By, Taste of the Wight                                

To save & print this recipe, please see:

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Find out more about our Goat Produce:

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