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Four-in-one pizza with dough stick dividers

Contains pork – recipe is for non-Muslims only
Let everyone choose their own topping for this Italian favourite - sections are separated by bread sticks to dip in a mustard garlic mayonnaise

  • Prep: 30 mins
    Cook: 35 mins
    Plus proving
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 791
  • Carbohydrates 94
  • Saturated Fat 9
  • Sugar 5
  • Protein 32
  • Fat 29
  • Fibre 5
  • Salt 1.7

Nutrition per serving

  • Calories 791
  • Carbohydrates 94
  • Saturated Fat 9
  • Sugar 5
  • Protein 32
  • Fat 29
  • Fibre 5
  • Salt 1.7

Ingredients

  • 7g sachet fast-action dried yeast
  • pinch of sugar
  • 500g strong flour, plus extra for dusting
  • 1 tbsp olive oil
  • 300ml warm water
  • 1 tbsp olive oil
  • 2 garlic cloves, sliced
  • 1 tsp sugar
  • 1 tbsp red wine vinegar
  • 400g can chopped tomatoes
  • 1 tbsp dried oregano
  • mozzarella and/or cheddar, olives, pepperoni, anchovies, basil, ham, rocket, sweetcorn, mushrooms, peppers, courgettes, cherry tomatoes- or choose your own
  • 4 tbsp mayonnaise
  • 1 large garlic clove, crushed
  • 1 tbsp wholegrain mustard
  • juice ½ small lemon
  • 1 tbsp very finely snipped chive

Method

  1. To make the dough, mix together the yeast, sugar and flour in a bowl. Stir in the olive oil and add the water gradually until you have a soft dough that comes away from the sides. Place in a clean, oiled bowl, cover with a tea towel and leave in a warm place to rise. To make the tomato sauce, heat the olive oil in a saucepan and sizzle the garlic for 1 min. Add the sugar, vinegar, tomatoes and oregano, and simmer everything for 20 mins until you have a thick sauce. Can be made up to 3 days in advance.

  2. Heat oven to 200C/180C fan/gas 6 and oil a large baking tray, about 20 x 30cm. Tear off about an eighth of the dough and roll out the rest on a lightly floured surface to fit the tray. Roll the remaining dough out into 2 snakes, the first about 20cm and the other about 30cm. Lay both into the pizza dough, crossed so you have 4 sections, and pinch them into the dough. Now it’s up to you and your family which toppings you choose. (I have anchovies and olives; my wife loves a vegetarian feast; my son wants meat, so we pile his with mozzarella and pepperoni; and my daughter likes ham, sweetcorn & cheddar.) Bake the pizza for 20 mins, or until puffed up and golden. Leave to cool slightly before transferring to a board.

  3. While the pizza bakes, make the dipping sauce. Mix all the ingredients and whisk in enough cold water until you have a runny consistency, then season. Pull the pizza into quarters, then use the dough stick dividers to dip into the sauce.

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