BBC Good Food - 04.2020

100 bbcgoodfood.com APRIL 2020

Mozzarella
stued-crust pizza
I discovered stuffed-crust pizza
as a teenager, and it quickly
became one of my favourites
with its thick, doughy crust
filled with oozing mozzarella.
The added value of making
your own is being able to mix
and match toppings, adding as
much pepperoni, veg or cheese
as your heart desires.

SERVES 4 PREP30 mins plus
cooling and at least 12 hrs proving
COOK35 minsMORE EFFORT

200ml milk
300g strong white breadlour,
plus extra for dusting
1 tsp fast-action dried yeast
tsp golden caster sugar,
plus a pinch
3 tbsp olive oil, plus extra for
proving and brushing
For the topping
250ml passata
2 garlic cloves, bashed
tsp dried oregano
1 2 tbsp polenta, for dusting
250g grated mozzarella
toppings of your choice (chorizo,
pepperoni or veg work well)
fresh basil, to serve

Slow cooker
butter chicken
My go-to choice at the Indian
takeaway has always been a
creamy butter chicken. Mild,
fragrant and rich, this recipe
really fits the bill. It can be
started on a Friday morning,
then left to slowly simmer away
until you get home from work.
I serve mine with hot mango
chutney and garlic naans.

SERVES 4 PREP25 mins plus at least
1 hr chillingCOOK 6 7 hrsEASYG

500g skinless, boneless chicken
thighs, cut into large chunks
2 tbsp butter or ghee
1 large onion, chopped
3 garlic cloves, chopped
1 green chilli, deseeded
and chopped

thumb-sized piece ginger,

peeled and grated

1 tsp garam masala

2 tsp fenugreek

3 tbsp tomato purée

250ml chicken stock

50g laked almonds, toasted

a few coriander leaves, to serve

cooked rice, naan breads,

mango chutney and lime wedges,

to serve (optional)

For the marinade

1 lemon, juiced

2 tsp ground cumin

2 tsp paprika

1 2 tsp hot chilli powder

200g natural yogurt

1 Mix all the marinade ingredients

together with some seasoning in

a medium bowl. Toss the chicken

with the marinade, then cover

and chill for 1 hr or overnight.

1 Make the pizza dough up to

48 hrs before you want to cook

the pizza. Warm the milk in

a saucepan until steaming but not

boiling. Combine the flour, yeast,

sugar and 1 tsp salt in a large bowl.

Add^1 / 2 tbsp oil to the milk and leave

to cool until just warm – when you

place a finger in the liquid, it should

feel roughly body temperature.

Pour into the flour and mix with

a wooden spoon or in a stand mixer

fitted with a dough hook until it

comes together. Tip the dough out

onto a lightly floured work surface

and knead for 10 mins, or continue

to mix in a stand mixer for 5-7 mins,

until smooth and elastic. Put the

dough in a clean, oiled bowl, cover

and leave somewhere warm for

1-2 hrs, or until doubled in size. If

making ahead of time, transfer to

the fridge to rise for up to 48 hrs.

2 Meanwhile, for the topping, pour

the remaining oil and the passata

into a pan with the garlic, oregano

and a pinch of sugar. Season and

simmer for 5-10 mins until the

sauce has thickened. Remove the

garlic and set aside until you’re

ready to assemble the pizza.

3 If the dough has been chilled,

remove from the fridge and leave

to come to room temperature for

1 hr. Scatter the work surface

with some of the polenta and tip

the dough onto it. Punch the dough

down to knock out the air bubbles,

tip

You can make

the sauce ahead

of time, so all

you have to do

on Friday night

is assemble and

bake the pizza.

Once the sauce is

made, leave it to

cool completely,

then chill for up

to three days.

then roll into a disc. Roll out to a

roughly 35cm-wide circle. Scatter

more polenta over a large baking

sheet and place the pizza base on

top, making sure the dough doesn’t

stick. Create a ring around the

outer edge of the base using

125g mozzarella, leaving a^1 / 2 cm

gap between the cheese and the

edge. Brush a little water inside the

ring of mozzarella, then fold over

the outer edge of the base to enclose

the mozzarella. Press firmly to

stick the dough in place.

4 Spoon the sauce over the middle

of the base and top with the rest of

the mozzarella. Scatter over your

chosen toppings (saving any fresh

herbs for after cooking) and brush

the stued crust with a little oil.

Lightly cover the pizza with a clean

tea towel and leave to rise for^

20-30 mins, until the dough has

pued up a little. Heat the oven to

240C/220C fan/gas 9 with a large

baking sheet on the middle shelf.

5 When the pizza has pued up,

quickly open the oven door and

carefully slide the pizza onto the

hot tray. Bake for 15-20 mins, or

until bubbling and cooked through.

Leave to cool for a few minutes

before serving.

PER SERVING 573 kcals • fat 23g • saturates 11g

• carbs 65g • sugars 6g • ibre 3g • protein 24g •
  salt 1.9g

2 Heat the butter or ghee in a

large, heavy-based saucepan set

over a medium heat and fry the

onion, garlic, chilli, ginger and

some seasoning for 10 mins or

until softened.

3 Add the spices and tomato

purée and cook for 2 mins more.

Pour in the stock and marinated

chicken pieces, plus any marinade

that is left in the bowl, and stir well.

Transfer everything to a slow

cooker and cook for 6-7 hrs on low

until the chicken is tender.

4 Scatter over the toasted almonds

and coriander leaves, and serve with

rice, naan breads, chutney and lime

wedges, if you like.

PER SERVING 371 kcals • fat 19g • saturates 7g •

carbs 11g • sugars 10g • ibre 3g • protein 36g •

salt 0.8g