Tuesday 12 December 2017

Bank Holiday Pizza Party: Make delicious pizzas from scratch

Beetroot hummus pizza
Beetroot hummus pizza

Aoife McElwain and Mark Duggan

There is nothing like a pizza party to celebrate a long weekend.

The possibilities for toppings are vast and it's a gloriously simplistic route to feeding friends. Get your buddies to bring around their favourite toppings and boom! You've got a pizza party.


Pizza Dough

Pizza makes us feel good at any time of year. Have a look our winter pizza video on www.forkful.tv where we work with wild mushrooms and rosemary to make a seasonally comforting pizza.


500g type "00" flour (available in all good supermarkets)

1 teaspoon of quick yeast (we always use Dove Farm Organic Quick Yeast)

1 teaspoon of salt

300g of warm water


Sieve the flour into a large bowl and add the yeast and salt. Mix well.

Add 100ml of water and mix with your hands. Add another 100ml and mix again. Add the last 100ml of water and use your hands to mix the dough until it comes together to form a dough.

Transfer the dough to a floured surface and knead for 5 to 8 minutes. You want it to be nice and smooth.

Lightly oil a large bowl and put your dough ball into it. Cover it with cling film and let it rest in a warm place for 30 minutes to 1 hour until risen to almost twice its size.

Cut the dough into three pieces and roll each piece into a smaller dough ball, ready to be rolled out into a pizza base.

Pre-heat your oven to its highest heat. Put sunflower oil on your baking tray or pizza stone and put it in the oven until it's good and hot.

Roll out one of your pizza balls into a thin round circle, about 1cm thick. Carefully transfer your pizza base to your hot baking tray or pizza stone. Now you're ready for toppings.



We think that less is more with pizza and prefer to use ricotta cheese or even our beetroot hummus as a base instead of tomato sauce. Have a look at www.forkful.tv for our video on how to make beetroot hummus. 
It's delish.


Ricotta Pizza


4 large tablespoons of ricotta cheese (you may already know that we are obsessed with Cork's Toonsbride Dairy ricotta)

4 tablespoons of your favourite green pesto

Handful of finely chopped walnuts

Fresh rocket leaves and olive oil, to serve



Follow the pizza dough recipe right through to step 6.

Spread the ricotta over the pizza base and dollop with the pesto. Sprinkle the walnuts over the top.

Carefully transfer the pizza back into your roaring hot oven for 11 to 12 minutes, until the crust is wonderfully golden.

Serve with a handful of fresh rocket and a drizzle of olive oil on top.


Beetroot hummus pizza


4 small vacuum-packed beetroots (or roast fresh beets for 45 minutes until soft)

3 cloves of garlic

Juice of 1/2 lemon

Handful of finely chopped walnuts



4 tablespoons of olive oil

Handful of feta cheese

Handful of chopped hazelnuts or walnuts

A handful of black kalamata olives, finely sliced

Olive oil

Beetroot hummus pizza


Chop the beetroot into chunks and put in a food processor. Finely grate in the garlic cloves, add the juice of half a lemon, the walnuts, a pinch of salt and pepper and the olive oil. Whizz until you have your smooth beetroot hummus, adding a drop of water if you want to get a very smooth consistency. Set aside until needed.

Follow the pizza dough recipe right through to step 6.

Spread the beetroot hummus onto the pizza base and sprinkle with the feta and nuts.

Cook in your oven for 11 to 12 minutes, until the crust is wonderfully golden.

Serve with a sprinkling of the chopped olives and a drizzle of olive oil.

Irish Independent

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