Recipes

BSP Pizzaaa
Mossland School

INGREDIENTS FOR BASE:
350g of strong plain white flour
1 tablespoon of salt
200ml of warm water
1 tablespoon of olive oil
Margarine for greasing
Tablespoon of sugar

INGREDIENTS FOR TOPPINGS:
225g of cheese
Tomato puree
1 tablespoon of olive oil
Pepperoni slices
Bacon rashers (amount variable)
Sausage (amount variable)

METHOD:
Mix the yeast with the sugar and five tablespoons of the water.

Put in a warm place until the yeast begins to work (about 10 minutes).

Sift the flour into a mixing bowl and add the salt.

Make a well in the middle of the flour and pour in the yeast mix, the remaining water and the oil.
Mix this into stiff dough and knead on a floured board until it is stretchy and elastic.

Put in a warm bowl and cover with a clean cloth. Leave the dough to rise until it doubles in size (about 45 minutes) in a warm place.

Turn the dough onto the board again and knead for 4 more minutes.

Roll out into a large round or as many smaller rounds as you want.

Choose a selection of your favourite toppings for the pizza such as cheese,, pepperoni, sausage, bacon.

Bake at 180 degrees centigrade on a greased baking tray for about half an hour or until topping is browned and base cooked.

Food Label created by Nutrients - Version: 2.00
Product name: 'BSP Pizzaaa'
Cooked weight: 926 grams
Number of portions: 4
One serving: 232 grams

Nutrition Information - BSP Pizzaaa
	Typical values
	per 100g	per serving
Energy	1298 kJ	3004 kJ
	310 kcal	718 kcal
Protein	13.2 g	30.6 g
Carbohydrate	32.1 g	74.3 g
of which Sugar	2.79 g	6.47 g
Fat	15.2 g	35.2 g
of which Saturates	6.69 g	15.5 g
Fibre (NSP)	1.47 g	3.41 g
Salt	1.82 g	3.41 g
of which Sodium	0.73 g	1.69 g

	guidance daily amounts for average adults
	Women	Men
Energy	2000 kcal	2500 kcal
Fat (of which saturates)	70 g (20 g)	95 g (30 g)
Salt	5 g	7 g

Ingredients

wheat flour, Mozzarella, tomato puree, premium sausages (), pepperami (), bacon, yeast, olive oil, margarine, salt, sugar.

() = The list of ingredients contains components that
should have their ingredients listed in ()

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This page was last updated on Thursday, 15 October, 2009