Name: Bolognese pizza
Total time: 35 min
Yield: Makes 1 large pizza (serves 2-4)
Cuisine: American, Italian
Ingredients: 200g bolognese ragu; 100g grated mozzarella; finely grated to make 2 tbsp parmesan; 25g butter, melted; 1 clove garlic, crushed; basil leaves, to serve (optional); 250g strong white bread flour, plus extra for dusting; ½ tsp fine sea salt; 1 tsp fast-action dried yeast; 1 tbsp olive oil, plus extra for the pan

200g bolognese ragu
100g grated mozzarella
finely grated to make 2 tbsp parmesan
25g butter
melted
1 clove garlic
crushed
basil leaves
to serve (optional)

PIZZA DOUGH

250g strong white bread flour
plus extra for dusting
½ tsp fine sea salt
1 tsp fast-action dried yeast
1 tbsp olive oil
plus extra for the pan

Method

step 1
Make the dough by putting the flour, yeast, oil and ½ tsp of fine sea salt in a bowl. Add 150ml of warm water and knead briefly until it comes together. Tip onto a lightly floured worksurface and knead for 10 minutes until elastic and smooth. Cover and leave to prove for 1 hour until doubled in size.
step 2
Heat the oven to 240C/fan 220C/gas 9. Lightly oil a large ovenproof frying pan or skillet. Knock back the dough into the bowl, then roll out until it’s a little larger than the size of the frying pan.
step 3
Lift the dough into the pan, and fold over the sides to form a crust. Spoon the ragu into the middle of the pizza, then scatter over both the cheeses. Heat the pan over a medium heat for 5 minutes until the crust starts to look puffy, and the base is lightly golden.
step 4
Mix together the butter and garlic, and brush over the crust. Transfer to the oven and cook for 12-15 minutes or until the cheese is molten and bubbling, and the crust springs back when pressed. Scatter over some more parmesan and a few torn basil leaves, if you like, to serve.