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2 Quick & Easy Pizza Recipes

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By Jenny Brown

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You’re really craving a cheesy, doughy pizza but you don’t have time to go to your local restaurant, a grease laden box from the takeaway is less than appealing and the supermarket alternatives always leave something to be desired. You’d love to make your own pizza but you’re not quite in the mood for making your own dough with flour covering the kitchen. Well, we’ve got just the thing. These two fuss-free pizza recipes from our new Pizza Night range will take you from a rumbly to full tummy in less than 25 minutes (that’s quicker than a pizza delivery), plus it’s fun to do too.

 

Thanks to our flame-baked bases there will be no flying dough here, just pure pizza perfection as you load each base with your favourite toppings and simply pop it into the oven. Now that’s a tasty option to break up your weekly routine. And with 8 different pizza recipes to try (one recipe per weekly menu), there’s something for every pizza lover to enjoy! Which night will be your Gousto Pizza Night?

Cherry Tomato and Pesto Pizza

Cherry Tomato and Pesto Pizza

Cook time: 25 minutes,  Serves 2

With this delicious veggie pizza you’ll create a flavoursome homemade pesto and herby tomato pizza sauce for an authentic Italian kick, spread a generous helping of both on your flame baked pizza bases, then top with cherry tomatoes and a hearty Italian cheese.

Ingredients

  • 20g basil
  • 125g cherry tomatoes
  • 1 tsp dried oregano
  • 1 garlic clove
  • 35g Grated Italian hard cheese
  • 125g ball of mozzarella
  • 4 tbsp tomato paste
  • 2x personal pizza bases

Method

  1. Preheat the oven to 200°C/ 180°C (fan)/ 390°F/ Gas 6. Put a large baking tray in the oven to heat up (this will stop the pizza bottoms from going soggy!)
  2. Peel and finely chop (or grate) the garlic. Add the tomato paste to a bowl with the chopped garlic and a generous pinch of salt, pepper and sugar. Add 5 tbsp cold water and give everything a good mix up – this is your tomato base
  3. Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can!). Tear the drained mozzarella into rough, bite-sized pieces
  4. Cut the cherry tomatoes in half
  5. Remove the heated tray from the oven and add the pizza bases. Divide the tomato base between the pizza bases and spread it evenly all over them with the back of a spoon
  6. Top the pizzas with the ripped mozzarella and cherry tomatoes. Sprinkle over the dried oregano. Put the tray in the oven for 12-15 min or until the cheese has melted and the bases are crisp – these are your cherry tomato pizzas.
  7. Meanwhile, chop the basil roughly. Add the chopped basil to a pestle & mortar with a pinch of salt and a splash of cold water and grind to a paste. Add the grated Italian hard cheese and 3 tbsp olive oil – this is your pesto
  8. Serve the cherry tomato pizzas with the baby leaf salad to the side. Dollop the pesto over the pizzas – and hey pesto, you’re done!

Ham and Mushroom Pizza

Cook time: 25 minutes, Serves 2

Our precooked shredded ham is the perfect quick topper for this delicious pizza.  Paired with sliced mushrooms this classic combo is ready in just 25 minutes. One of our chefs spent days testing how to get the best crisp crust, check out her tip below.

Ingredients

  • 1 garlic clove
  • 125g ball of mozzarella
  • 4 tbsp tomato paste
  • 80g chestnut mushrooms
  • 100g shredded ham hock
  • 2x personal pizza bases

Method

  1. Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6. Put a large baking tray (or two!) in the oven to heat up (this will stop the pizza bottoms from going soggy!).
  2. Peel and finely chop (or grate) the garlic. Add the tomato paste to a bowl with the chopped garlic and a generous pinch of salt, pepper and sugar. Add 4 tbsp cold water and give everything a good mix up – this is your tomato base
  3. Slice the chestnut mushrooms finely.
  4. Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can!). Tear the drained mozzarella into rough, bite-sized pieces
  5. Remove the heated tray from the oven and add the pizza bases. Divide the tomato base between the pizza bases and spread it evenly all over them
  6. Top the pizzas with the ripped mozzarella, pulled ham hock, sliced mushrooms and a drizzle of olive oil. Put the tray in the oven for 12-15 min or until the cheese has melted and the mushrooms are cooked through.
  7. Meanwhile, combine the white wine vinegar with 2 tbsp [4 tbsp]olive oil and a pinch of salt and pepper – this is your dressing. Wash the rocket and pat it dry
  8. Serve the classic ham & mushroom pizzas with the rocket to the side. Drizzle the rocket with the dressing and enjoy!

Our Pizza Night range is on the menu now click here to see which delicious recipe to add to your box this week! Don’t forget to share pictures of your pizza creations with us on Instagram using the hashtag #GoustoPizzaNight and let us know what your favourite pizza toppings are and which pizza you would like to see next in the comments below!

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