Recipe: Deep filled pizza slices
By Edward Hayden
You will need:
1lb 5oz/600g plain white flour
1 level tsp bread soda
½ teaspoon of salt
1 tin tomatoes
6oz/175g grated cheese
2 tablespoons rapeseed oil (optional)
1. Lightly grease and flour a large deep roasting tray, approximately 11 x 7inches.
Preheat the oven to 180˚C/350˚F/Gas Mark 4. Sift the plain flour into a large mixing bowl.
2. Sift in the bread soda, it is vitally important that the bread soda be sieved as it tends to clump together. Add in the salt at this stage also and mix well.
3. Pour in the buttermilk and mix until a soft “sticky” dough has been achieved. Transfer the dough onto a well floured work surface and knead for a moment or two until the dough.
4. Flatten the dough into the roasting tray into a rectangular shape. Spread with the tin of tomatoes and then cover with the grated cheese. Transfer to the oven and bake for a further 40-50 minutes until cooked through. Allow to cool and then cut into squares. If desired drizzle with the oil before serving.
Edward’s Handy Hint
Lots of schools have microwaves now for communal use so why not suggest to heat the pizza slice before consumption!