For Mary Berry’s choice of pizza toppings, she has included caramelised onion, goats’ cheese and Parma ham.
Yet, it’s entirely customisable; once you’re comfortable with making this recipe, you can take off and add on other ingredients that you fancy.
While the iconic cook makes the pizza dough from fresh, to save on time, you could buy Ready Rolled Pizza Dough from the likes of Asda, Marks and Spencer, and Tesco.
However, if you would like the challenge of making your own dough, Mary’s recipe includes how to make the pizza base.
Serving up to four people, and taking anywhere from 30 minutes to two hours (depending on if you’re making your own pizza base), here’s how to make Mary Berry’s pizza.
Mary Berry’s homemade pizza recipe
Ingredients
For the dough:
- 250g white flour, plus extra for dusting
- One tsp fast action dried yeast
- One small garlic clove, crushed
- Half tsp salt
- One tbsp olive oil
For the topping:
- One tbsp olive oil, plus extra for drizzling
- Two onions, thinly sliced
- One tbsp light brown muscovado sugar
- One tbsp balsamic vinegar
- 200ml passata, seasoned with salt and pepper
- Eight slices Parma ham
- 200g soft goats’ cheese
- Basil leaves, to garnish
Method
To make the dough
Put the flour, yeast, garlic and salt into a bowl. Add 150 to 175ml of water and stir with a wooden spoon until combined and a soft dough is formed.
Tip out onto a floured surface and knead for 10 minutes until a smooth dough is formed.
Oil a large, clean bowl, add the dough and cover with cling film. Put in a warm place and leave for about an hour to an hour-and-a-half, or until it has doubled in size.
For the caramelised onion topping
Meanwhile, heat the oil in a lidded frying pan over a medium heat. Add the onions and fry for a few minutes.
Cover and simmer for 15 minutes until soft. Add the sugar and vinegar, turn up the heat and stir for a few minutes until golden. Set aside to cool.
Baking the pizza
Preheat the oven to 240C/220 fan/gas eight. Preheat a large baking tray in the oven.
Tip the dough out onto a floured work surface and knead into a ball to lightly knock back. Using your fingers or knuckles, push the dough to about a 30cm circle, with slightly thicker edges to form the crust.
Put the base onto baking paper. Spread the passata on top of the dough, scatter with the cooked onions, scrunch up the Parma ham, place on top and finish with dollops of goats’ cheese.
Slide onto the preheated tray and bake for 12 to 15 minutes, or until golden and the dough is cooked.
Garnish with basil leaves, drizzle with a little olive oil and serve with dressed salad leaves.
