Our dad's 'post-footie' pizza recipe

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  • Serves 2
  • 20 mins to prepare and 40 mins to cook, plus proving
  • 1143 calories / serving
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For Dec from our story, Saturday is extra-special, as that’s when he sees his dad, Alan. After a kick-about in the park, they've got a long-running tradition: it’s back to Alan’s to cook up their favourite meal, homemade pizza (Alan’s got a signature way with the sauce, using butternut squash instead of tomato). Serving suggestion? On the sofa, in front of the telly, watching their favourite comedy classics.

155x255 Dad mini
  1. Put the yeast in a bowl with 150ml (5 1/4fl oz) warm water and the oil, and set aside to dissolve.
  2. Put the flour, sugar and 1/2 tsp salt in another bowl, make a well and pour in the yeast. Mix, turn out and knead on a floured surface for 5 minutes. Put in an oiled bowl, cover and leave in a warm place for 1 hour, or until doubled in size.
  3. Meanwhile, preheat the oven to gas 5, 190°C, fan 170°C and put a large baking tray inside.
  4. To make the purée, toss the squash in 2 tbsp oil; season. Put on the hot tray and roast for 25-30 minutes, until soft. In a food processor, blitz until smooth. Leave to cool.
  5. Turn up the oven to gas 9, 240°C, fan 220°C. Halve the dough. On a floured surface, roll out both halves into 30cm circles. Transfer to 2 baking sheets dusted with semolina. Spread each base with purée and top with the salami, mozzarella and tomatoes.
  6. Bake the pizzas for 12-14 minutes. To serve, drizzle with the oil and top with the basil.

Little help

For a rounder pizza base, keep the rolling pin horizontal when rolling out, turning the base regularly.

Leftovers

Use a handful of leftover basil to make pesto – blend in a food processor with a glug of olive oil, a tablespoon of pinenuts and a handful of grated Parmesan.


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  • Ingredients

  • 1 tsp fast-action dried yeast
  • 2 tsp olive oil, plus extra for greasing
  • 280g (10oz) strong bread flour, plus extra for kneading
  • 1/4 tsp caster sugar
  • For the purée and toppings

  • 600g (1 1/4oz) butternut squash, peeled, seeded and cut into equal-sized wedges
  • 2 tbsp olive oil
  • 1-2 tbsp semolina or polenta
  • 10 slices German salami
  • 1 x 150g pack mozzarella
  • 10 cherry tomatoes, halved
  • chilli and garlic dipping oil or olive oil, to serve
  • a few basil leaves, to serve
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  • Energy 4805kj 1143kcal 57%
  • Fat 48g 68%
  • Saturates 18g 89%
  • Sugars 18g 20%
  • Salt 4.6g 76%

of the reference intake
Carbohydrate 146g Protein 42g Fibre 8g

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