Rustic Gourmet Artisan Pizza. How to Make aGourmet Artisan Pizza From Start to End.

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Rustic Gourmet Artisan Pizza. How to Make aGourmet Artisan Pizza From Start to End.
Recipe type: Pizza
Cuisine: Italian
Serves: 2
This pizza is absolutely delicious, with a super-crispy no-knead sour-dough crust topped with marinated mushrooms, sundried tomatoes, peppers, mature cheddar and mozzarella - then garnished with crispy deep-fried shoe-string onions, fresh basil and Parmesan shavings.
For the Dough
  • 500g Strong white flour
  • ¼ Tsp Yeast
  • 2 Tsp Salt
  • 375ml Water
For the Topping
  • 1 Portion marinated mushrooms
  • ¼ Green pepper, thinly sliced
  • ¼ Red pepper, thinly sliced
  • ¼ Yellow pepper, thinly sliced
  • 2 Tbs Sun-dried tomato, thinly sliced
  • 1 Handful fresh basil leaves
  • 60g Mature cheddar, shredded
  • 100g Mozzarella, cut into blocks
For the Garnish
  1. Combine the strong white flour, yeast and salt in a large container. Make well in the center and pour in the water.
  2. Mix this until a dough comes together and it comes away from the sides of the container.
  3. Put the lid on the container and let this stand overnight at room temperature.
  4. For the toppings, slice the peppers into thin strips and cut the sun-dried tomato into strips.
  5. Open up your dough container. You will see that it doubled in size, and the gluten will be very well developed.
  6. Lightly oil a 30cm pan and press half of the dough out over the surface of the pan evenly. It helps to oil your hands when doing this.
  7. Transfer the pan to a preheated range set to medium high. Cook the base until the dough is well risen and the underside is well charred. Remove the pan from the heat and transfer the pizza to a baking sheet.
  8. Cool the pan under cold running water for a minute before continuing with the second base.
  9. To make up the pizzas, spread half of the shredded cheddar across each base.
  10. Spread half the mushrooms across each base, followed by the mixed peppers and sun-dried tomatoes.
  11. Scatter the cubed mozzarella across each base along with some of the fresh basil leaves.
  12. Heat your oven to maximum...
  13. Slide the pizzas from the baking sheets directly onto the rack in your oven. Bake the pizzas until the upper crust of the pizza is golden and the cheese is well melted.
  14. Remove them from the oven, garnish with shoe-string onions, more fresh basil and shavings of Parmesan.


Marinated Mushrooms. The Magic Ingredient for Toasted Sandwiches, Pizzas and Salads!!!!

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Marinated Mushrooms. The Magic Ingredient for Toasted Sandwiches, Pizzas and Salads!!!!
Recipe type: Accompaniment / Vegetable
Prep time: 
Total time: 
How to make quick marinated mushrooms. This ingredient is absolutely magic - it makes pizzas, toasted sandwiches and salads come to life.
  • 6 Mushrooms, sliced
  • 1 Tbs Caster sugar
  • ¼ Tsp Salt
  • ½ Tsp Garlic powder
  • 100ml White wine vinegar
  1. Slice the mushrooms and place them in a jug or bowl.
  2. In a separate jug, combine all of the other ingredients and stir until totally combined.
  3. Pour this over the mushrooms, stir together, and allow to marinate for at least 60 minutes before using.


Focaccia Bread

Learn how to make focaccia bread with this easy focaccia bread recipe

Focaccia Bread
Recipe type: Bread
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
This colorful, aromatic bread is simple to make. Please view the video to see the kneading process.
For the Dough
  • 475g Bread flour
  • 1 Tsp Sugar
  • 1 Tsp Salt
  • 1½ Tsp Dry yeast
  • 3 Tbs Olive oil
  • 275ml Warm water
For the Topping
  • 4 Cloves garlic, roughly chopped
  • ¼ Green pepper, cut into 15mm squares
  • ¼ Red pepper, cut into 15mm squares
  • 12 Calamata olives
  • 1 Round of quality feta cheese
  • 80g (scant 3oz) Mixed cheddar and mozzarella grated
  • 3 Tbs Olive oil for brushing and drizzling
  • Dry Italian herb mix to taste
  • Coarse / flaked salt to taste
  1. Add all of the dry dough ingredients to your mixing bowl
  2. Mix these thoroughly, make a well in the center, and add the warm water and oil
  3. Using a wooden paddle, mix the ingredients until the dough comes together and comes away from the sides of the bowl
  4. Turn the dough out onto a lightly floured work surface and knead the dough. Knead the dough lightly, but firmly. Rough handling of the dough will result in tough bread
  5. After 5 minutes, the dough will be smooth and elastic. Return the dough to the bowl, cover with a damp towel, and allow to rise for 60 minutes
  6. Punch the dough down and turn it out onto your work surface
  7. Divide the dough into 2 equal pieces and transfer them to a lightly oiled baking sheet
  8. Press the pieces into oval disks just a bit bigger than an adult hand
  9. Brush the bread liberally with olive oil and then scatter the garlic evenly over the surface
  10. Press the peppers and olives into the suface of the bread
  11. Scatter half of the cheese mix over each of the focaccia
  12. Crumble the feta over the loaves, and scatter with Italian herb mix
To Bake the Focaccia
  1. Pre-heat your oven to 200c / 400f / Gas Mark 6
  2. Bake the loaves for 15-20 minutes until lightly browned
  3. Remove the loaves from the oven and transfer them to a cooling rack
  4. Drizzle the loaves with the remaining olive oil, scatter with the flaked salt, an allow to cool for 15 minutes before slicing and serving


No-Knead Pizza Dough

Learn how to make pizza bases with this no-knead pizza dough recipe

No-Knead Pizza Dough
Cuisine: Italian
This no-knead pizza dough recipe takes all the guess-work and hassle out of making your own pizza bases. This recipe will make 4 x 30cm pizza bases (12in)
  • 500g All purpose flour
  • ¼ Tsp Dry yeast
  • 2 Tsp Salt
  • 1½ Cups Water
  1. Add all of the dry ingredients to a mixing bowl
  2. Mix the ingredients thoroughly, make a well in the center, and pour in the water
  3. Using a wood paddle, mix the dough until it is completely combined and it comes away from the bowl cleanly
  4. Cover the bowl with cling-wrap and allow the dough to stand for 18hrs at room temperature
  5. Turn the dough out onto a floured surface, pat it down, and divide it into 4 equal pieces
  6. The dough is now ready to roll out, or please go to our next video, "The Coolest Pizza Trick Ever!" - you check it out by clicking here!


No-Cook Pizza Sauce

Learn how to make pizza sauce with this no-cook pizza sauce recipe and demonstration

No-Cook Pizza Sauce
Cuisine: Italian
Prep time: 
Total time: 
This no-cook pizza sauce is super-easy and quick to make. This recipe makes enough sauce for 4 x 30cm (12inch) pizzas.
  • 1 Can Italian tomatoes 800g (400g nett)
  • 15ml Garlic, finely chopped
  • 1 Tsp dried basil
  • 1 Tsp dried oregano
  • 1 Tsp sugar
  • 1 Tsp salt
  • 1 Tsp black pepper
  • 2 Tbs olive oil
  1. Pour the tin of tomatoes into a sieve
  2. Gently but firmly squeeze the excess juice from the tomatoes and allow the juice to run through the sieve
  3. Discard the juice
  4. Put the tomatoes into a bowl
  5. Add all of the dry ingredients, the garlic and the olive oil
  6. Use a masher or stick-blender to blend all of the ingredients together


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