Makes 2 x 30cm pizzas
For the pizza base
1 x 7g packet of dried yeast
1 tsp brown sugar
300ml lukewarm water
200g buckwheat flour
200g strong white flour or pasta flour plus a little extra for rolling out
1 tbsp extra virgin olive oil, plus a little extra for greasing
For the tomato sauce
½ red onion, finely chopped
1 garlic clove, finely chopped
1 tsp extra virgin olive oil
1 tsp dried oregano
2 tbsp white wine
1 x 400g tin of chopped tomatoes
Pinch of brown sugar
5g basil leaves
Some favorite toppings for your Sirtfood Pizza
- Rocket, red onion and grilled aubergine – buy it from a deli, or griddle 3-5mm slices of aubergine brushed with a little extra virgin olive oil until it has black grill marks on either side and is soft.
- Chilli flakes, cherry tomato, goat’s cheese and rocket
- Cooked chicken, rocket, red onion and olives
- Cooked chorizo, red onion and steamed kale
For the dough, dissolve the yeast and sugar in the water. Cover with clingfilm and leave for 10-15 minutes.
Sift the flours into a bowl. If you have a stand mixer, fit it with the dough hook and sift the flours into the mixer bowl. Add the yeast mixture and oil to the flour and mix together to form a dough.
Knead until smooth and springy, then transfer to an oiled bowl, cover with a clean damp tea towel and leave somewhere warm to rise for 45-60 minutes, until doubled in size.
Meanwhile, make the tomato sauce. Fry the onion and garlic in the olive oil until soft, then add the dried oregano and wine and bubble to reduce it by half.
Add the tomatoes and sugar, bring back to the boil and cook for 30 minutes until thick. Remove from the heat. Knead the dough again to remove the air. Heat the oven to 230C/gas 8. Lightly dust a work surface with flour. Cut the dough in half and roll out each piece to your required thickness and place on a pizza stone or oiled non-stick baking tray.
Spread a thin layer of tomato sauce over the dough (you will only need about half the sauce for this quantity of dough but can freeze any left over), leaving a gap around the edge for the crust. Add the rest of your ingredients – if you’re using rocket and chilli flakes, add them after you’ve baked your pizza.
Set aside for 15-20 minutes before baking, the dough will start to rise again, giving a lighter base.
Bake for 10-12 minutes.
Enjoy your Sirtfood Pizza!