Pizza and Prosecco

I live with a boy who simply likes to be fed. As long as it tastes good, relatively healthy and substantial he doesn’t really care. This doesn’t bother me too much as it means that most of the time I can choose what we have for dinner. However, recently I decided a great activity for us to do together would be to make pizza!

At first he did not seem to keen being of the opinion that we could buy a Tesco’s Finest pizza for £4, chuck it in the oven and be eating within 20 minutes. Clearly he was missing the point of my suggestion. Point being to spend time together without going out and spending lots of money. After this conversation I was really surprise when we actually DID make pizza together. Here’s how they turned out.




The compromise was that I had to have all of the dough and ingredients prepared and ready to add to the pizzas. I am glad I prepared the dough myself as I don’t think I would of found an extra pair of hands useful during this stage of the process. I am no baker. I am so bad in fact that I have even failed at baking cupcakes using a ready made mix. Therefore why did I think I would manage making pizza dough? Even with a pre-mixed pack… I’m not going to lie, there were times during this part of the pizza making where I felt like giving up. But now I’ve done it once I’m sure I will do even better next time.


My friend had told me to use Ciabatta mix as a base for our pizzas. So when doing my weekly shop I popped a pack in my trolley. The instructions seemed straight forward however I honestly feel like there is so much more science involved when it comes to baking. Whilst the dough was proofing in a warm place (my oven on this occasion) I proceeded to set up and prepare some of the toppings.

I chopped up some mushrooms and onion and fried them off in a frying pan, ready to add to the pizzas later. I remembered that I had some Supernature oils in the cupboard and thought this would be a great time to experiment with the truffle oil.


Once the dough had been proofed and stretched out into two bases I was joined by my partner in crime. We layered on tomato puree and green pesto as our base sauces. This was followed up by a layer of mozzarella. On top of this we added the sautéed mushrooms and onions. D finished his pizza off with a sprinkling of cheddar  and paprika whilst I opted for a drizzle of the supernate white truffle infused oil and some chilli flakes.


The next thing I was unsure about was how long the pizzas would take to bake. Now if you’re reading this and thinking I should done something differently please let me know. The oven had been preheated to 190C when we placed the pizzas in. I began with a 10 minute timer and then checked on the pizzas every 5 minutes after that. In total they took about 25-30 minutes. My main concern was that the dough in the middle may not have cooked the whole way through but I was pleasantly surprised when tucking in to find that they were in fact cooked through.

Finally, when the pizzas were ready we popped open a bottle of Molvino Prosecco that we had bought a few weeks back at The Scottish Drinks Festival in Glasgow. This is my new favourite prosecco costing around £12. It is totally worth it as it is made with a really high percentage of Glera grapes. (Let me know if you would be interested in reading about my recent education in Prosecco) .IMG_6126IMG_6118

I just love how the pizzas looked when they came out of the oven. In no way perfect, but with a lovely home made look and feel to them. They tasted absolutely delicious. Yes, a Tesco’s finest is tasty costing £5 with minimal hassle but where’s the fun in that?

As always,


Thanks for reading.

K x

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