Italian Rustic Starter Pizzas

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Community Member

“This versatile dish is great to start off a luxurious Italian meal that is perfect for all the family.”


Medium 👍


200 g Strong white bread flour
1 tsp salt
1½ tsp Easy bake yeast
125 ml hand-hot water
397 g canned whole peeled tomatoes
1½ tbsp tomato purée
1 tsp sugar
1 tsp salt
2 cloves garlic
1 tbsp olive oil
2 cloves Garlic
100 g butter
4 tbsp parsley
10 cherry tomatoes


  • 4 bowls
  • sieve
  • 3 wooden spoons
  • frying pan
  • 2 garlic presses
  • knife
  • Step 1/6

    • 200 g Strong white bread flour
    • 1 tsp salt
    • 1½ tsp Easy bake yeast
    • bowl
    • sieve
    • wooden spoon

    Sieve your flour into a bowl and add in the salt and yeast (make sure to put the salt and the yeast at opposite sides of the bowl so that your pizzas may still rise), and then mix to form a well in the centre of the bowl

  • Step 2/6

    • 125 ml hand-hot water
    • bowl
    • wooden spoon

    Add in the hand-hot water in the centre of the well and mix to form a rough dough. After a rough rough emerges, knead the dough in the bowl for about 8-10 minutes in order to make a smooth dough. Put cling film over the top of the bowl (or a clean tea towel) and allow to prove in a warm place for an hour.

  • Step 3/6

    • 397 g canned whole peeled tomatoes
    • 1½ tbsp tomato purée
    • 1 tsp sugar
    • 1 tsp salt
    • 2 cloves garlic
    • 1 tbsp olive oil
    • frying pan
    • wooden spoon
    • garlic press

    While the dough is rising, crush your garlic cloves into a large pan and add olive oil, heat for 1-2 minutes, until the garlic starts to go a golden colour and you should be able to smell it as well. Add in the can of tomatoes, tomato purée, sugar, pepper and salt, constantly stirring on a medium heat for about 15 minutes.

  • Step 4/6

    • 2 cloves Garlic
    • 100 g butter
    • 4 tbsp parsley
    • 10 cherry tomatoes
    • bowl
    • garlic press

    When you have finished making the sauce, crush the last garlic clove into a small bowl and add in the diced butter. Then add the finely chopped parsley and mix with a metal fork, place to a side. Chop the tomatoes finely lengthways in a separate bowl.

  • Step 5/6

    • bowl
    • knife

    Get your dough from proving and split them with a sharp knife into three, then shape them into 2 equal balls. Prove for a further 40 minutes.

  • Step 6/6

    Preheat the oven to 200*C/ 400*F. Grease two baking sheets. Roll out with each ball separately onto a floured surface until as thin as possible, keeping the latter dough ball covered while doing so. Roll out with a rolling pin, rotating it 1/8 of the way round every time in order to achieve an accurate circle. Spread half the garlic butter onto the base of one and an appropriate amount of sauce with the tomatoes. Repeat for the other. Bake for 15 minutes until turning a good golden colour

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