Easy pizza (Marc Fosh)

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  • Serves: Up to 4 people

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Easy pizza

Marc Fosh's easy pizza with tomato, mozzarella and fresh basil

Serves: 4 


1. Heat the oven to 200-220°C.

2. Put the flour, yeast and salt in the Braun Multiquick hand blender’s compact kitchen machine accessory and pulse with the kneading hook. Slowly add the water and oil and mix to a soft dough. Put the dough in a bowl, cover and leave to rise for 1 hour.

3. For the pesto, place all the ingredients except the oil into the chopper accessory. Blend and gradually add the oil with the processor running on high speed.

4. Roll out the dough and stretch to make a large pizza base. Spread a good amount of tomato pesto over the base. Carefully lift onto hot baking sheet (dusted with semolina to stop it sticking).

5. Scatter with the cherry tomatoes, mozzarella, basil leaves and grated parmesan.

6. Cook for 20 minutes and add a few fresh basil leaves to garnish.


Marc Fosh’s tip

Sun dried tomato pesto is a variation on traditional green pesto. Why not try it with pasta, smeared on bruschetta or brushed on a chicken before roasting?

This dish was prepared using the Braun Multiquick hand blender with its Compact Kitchen Machine with kneading hook and chopper accessory.


Easy pizza dough ingredients

• 250g strong white flour
• 5 tablespoons olive oil
• ½ teaspoon of salt
• ½ teaspoon of dried yeast
• 150ml water, lukewarm
• Teaspoon of semolina

Sun dried tomato pesto ingredients

• 2 cloves of garlic, peeled
• 100ml olive oil
• 150g sundried tomatoes
• 1 tablespoon of pine nuts
• 2 tablespoons of freshly grated parmesan cheese
• Salt and pepper to taste

Easy pizza topping ingredients

• 6 cherry tomatoes, cut in halves
• 1 ball of mozzarella, torn into pieces
• 25g parmesan cheese
• 6 fresh basil leaves, torn

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