To make the Dough – mix the Flour, Water, Oil, Salt and Yeast in a bowl and leave to rise somewhere warm for an hour
After an hour, knock the dough back into shape and give it another 45 minutes of rising before you roll out some Pizza Bases (three large ones in this case, or more mini Pizzas!)
While your dough rises, make your Alfredo Sauce… Gently heat the Olive Oil and Flour (equal amounts) in a pan – and whisk. As it comes together, and comes up to simmering point – make sure you’re whisking well to avoid any lumps!
Add the milk, dash at a time – each time, whisking it all in with the mixture before you add any more… Also bringing it back up to the boil to check the consistency; you’re after a thick sauce that spreads
When you think the consistency of the sauce is right – add a teaspoon or two of Mustard and a dash of Worcestershire Sauce – also a crunch of Salt & Pepper. Taste and season again if needs be. Cook for a few minutes just to make sure all the Flour taste is cooked off, and then turn off the heat and set aside until you get the Pizzas ready
Prepare your Toppings!
I very finely sliced some Red Onion, Courgette, Mushroom and Red Pepper and also had some Pine Nuts, Fresh Chilli, Basil and Anchovies
I used a couple of different toppings per Pizza – don’t put too much on each one, just a very thin layer of sauce and then a few slices of your favourite toppings
Good Pizza combos include…
Fresh Red Chilli, Red Onion and Pine Nut
Red Pepper, Red Chilli, Tomato and Anchovy
Courgette, Red Onion and Basil
Sprinkle a few baking trays with a little Flour, and put the rolled out Pizza bases on them. Spoon a thin layer of sauce on first, then your toppings… Finish each one with some Herbs and a little drizzle of Olive Oil. Cook them in a super hot pre-heated (220˚c) oven for 11 or 12 minutes or until crispy and cooked