Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
If you’ve been on Instagram for just a minute you will probably have seen these trending pizza sandwiches. They’re delicious. I highly recommend you make these! I’ve used my sourdough pizza base recipe, and then any surplus dough I used to make extra pizzas for easy mid-week dinners! Serves 3 Ingredients Method
As fig season comes to an end, here’s an extremely delicious way of celebrating their seasonality in a savoury form. You’ll also be pleased to know that each serving (half a pizza) counts as 2 of your 5-a-day and provides over 20% of your daily fibre goals! I use half Roquefort and half buffalo mozzarella in this recipe, as Roquefort …
I made this for my friend who is an avid supporter of my sourdough pizzas, simply to give her something different to try. She may have protested slightly at the thought of having a “salad pizza”, but at the end of a week’s stay with me in my lockdown food bubble, this turned out to be one of her favourite …
Simple, classic, completely delicious. You could pimp it out with any toppings you wish, or just keep it as is. The trick is to have a very thick pizza pan or a pizza stone. These retain the heat when you put the pizza on to cook, resulting in a crispy base. I use a cast iron pizza pan, which can …
Easy to make sourdough pizza bases which are almost foolproof. You will need a minimum of 4 hours to make the bases, but in cooler temperatures it may take a little longer. Alternatively you can make the dough over a longer period of time in increase the flavour complexity of the base by allowing a longer fermentation. You can choose …
I love pizza, and while I would normally make my pizza base with sourdough, sometimes I don’t have the time to wait for the yeast to work its magic. So I use a quick flatbread base as a substitute, ready in 15 minutes. Using wholemeal flour in the base helps increase the fibre content. Using half wholemeal gives each pizza …