How To: Homemade Baking Tray Pizza

Serves: 2 | Prep Time: 35 mins | Cooking Time: 10-20 mins


- 1 pod Yeast
- 200ml Warm Water
- 350g Flour
- 1 Yellow Pepper, chopped
- 1/2 Leek, sliced
- 1 punnet Cherry Plum Tomatoes, halved
- 1 pack Chorizo
- 4 tbsp Tomato Puree
- 1 ball Mozzarella
- 1 1/2 tsp Italian Herbs


1. Mix the yeast with warm water and a pinch of sugar. Put roughly four-piths of the flour - you should have some left over for later - in a big mixing bowl and stir in a pinch of salt. Make a well in the middle of your flour. Tip your mixture and a slash of olive oil into the well.
2. Start bringing the flour in from the sides with your hands and mixing it with the liquid. Keep incorporating your flour into your liquid and mixing everything until you have a nice squidgy ball of dough.
3. Sprinkle half your remaining flour on a clean, dry work surface and place your dough on it. Read it for 5 mins. Hold down the end of your dough nearest to you with your hand and use the palm of the other hand to push the rest of your dough away from you in a long stretch motion, fold it in half and repeat.
4. once the dough is ready, leave it in a bowl in a warm place for at least 15 mins to prove.
5. Meanwhile, pre-heat your oven to 200 degrees. Remove the core from the pepper and chop into 3cm chunks. Chop the base from the leek then slice it in half lengthways. Slice it thinly into half moon shapes. Chop the cherry tomatoes in halves.
6. Put your chipped veggies in a baking try and drizzle with olive oil, a pinch of salt and pepper. Pop them on the top shelf of your oven for 25 mins, tossing halfway through. At the same time, also pop an empty baking try in your oven, as pre-heating the tray ensures the pizza cooks evenly later.
7. Heat a slash of olive oil in a  frying pan on medium heat and add the chorizo. Cook for a few mins until ever so slightly crispy at the edges.
8. When your pizza dough is ready, dust your work surface again with your remaining flour. Split the dough into two even balls, and roll each one out until thin. The base should approximately the size of the empty baking tray. Once rolled out, move your pizza bases to a sheet of baking paper each. Spread the tomato puree one the pizza base.
9. Once your veggies are soft, take them out of your oven and spread them over the bases. Turn your over up to 220 degrees. Tear the mozzarella on top of your veggies and spike over the Italian herbs and chorizo.
10. Slide each pizza onto its preheated baking tray. Place on the top shelf of your oven and cook for 8-10 mins.

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  1. Anytime I make pizza from scratch I have to put chorizo on it!!! This looks soooo good!!! Its so late & you're now making me so hungry haha!!

    1. This too was our first time making it from scratch - so much fun! We made our own and was going to have a competition, but James had an issue from the start - so it became unfair haha

      Thank you for reading and commenting☺️💓

  2. This looks amazing, I love pizza but I've never ever made it from scratch! I might have to give it a go X

    1. It was really fun! Defo try it!

      Thank you for reading and commenting☺️💓

  3. How yummy does this look?
    I love making pizza, though it's never from scratch;).
    Such a tasty post;)
    Charlotte xx

    1. Well thank you! It was so fun making it!
      You should defo try it!

      Thank you for reading and commenting☺️💓


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