Once again stuck for lunches for the kids? Make up a batch of pizza dough below and they can top it with whatever they like leaving you free to do the same.
Courgette, Goat’s Cheese, Red Onion and Olive Pizza
For the pizza dough
500g strong plain white flour, plus extra for dusting
1 tsp salt
7g sachet fast-action yeast
2 tsp. sugar
325mls warm water
2 tbsp extra-virgin olive oil, plus extra for brushing
For the pesto
40g fresh basil leaves
25g pine nuts
1 garlic clove, crushed
4 tbsp olive oil
25g finely grated parmesan, or vegetarian alternative
For the topping
2 medium red onions
4 tbsp extra-virgin olive oil
200g soft, fresh rindless goat’s cheese (from a log)
2 medium courgettes
Oregano, fresh or dried
20 good quality black olives, pitted
Whisk the yeast, sugar, oil and water together. Add the flour and salt to a food processor. Add the yeast mixture and combine until the dough comes together. Allow to carry on for 5 minutes or so to knead the dough. Drop into a clean bowl (or the stand mixer bowl), cover with cling film and leave in a warm place to rise for 1 hour or until doubled in size.
Heat the oven to 200°C/fan180°C/ gas 6. Peel the onions, leaving the root end intact. Slice each through the root into thin wedges. Put into a small roasting tin and toss with 2 tbsp of the extra-virgin olive oil and some salt and pepper. Spread out and roast for 20 minutes until tender and brown-tinged. Remove and turn the oven up to 250°C/fan230°C/gas 9, or as high as it will go. Place a baking sheet or pizza stone in the bottom of the oven to get super hot.
For the pesto, put the basil, pine nuts, garlic and olive oil in a food processor, then whizz to a coarse paste. Scoop into a bowl, stir in the parmesan, then season well with salt to taste.
Turn the dough out onto a lightly floured work surface, knock it back, then knead once more until smooth. Break off pieces of the dough, shape each piece into a ball, then roll each into rounds. Dust well with flour. Keep them around 10” as it is easier to work with.
Top and tail the courgettes, then cut them lengthways into ribbons using a vegetable peeler or mandolin. Drop them into a bowl and toss with the rest of the extra-virgin olive oil, the chopped oregano and some pepper. Don’t add salt until just before you use them, otherwise they’ll wilt and go floppy.
Flour a flat baking sheet and add a pizza base. Roll out again back into shape. Spread pesto over the surface, leaving a small rim clear round the edge. Top with the roasted onion wedges and twists of courgette ribbons. Scatter with goat’s cheese and the olives. Slide onto the hot tray or stone in the oven.
Bake for 12-15 minutes, turning the pizzas around halfway through so they cook evenly, until the crust is crisp and golden. Slide them onto a wooden board, cut into thick slices and serve.