No, spring hasn’t arrived early! Sunshine pizzas simply beam out big bright #FakeAway flavours. They’re light, delicious and great fun to make in a team. Ingredients 7g sachet dried yeast 1 tsp caster sugar 350g strong bread flour, plus extra for dusting 1 tsp salt 5 tsp olive oil, plus 4 tsp and extra for greasing 1 yellow pepper, finely sliced 1 orange pepper, finely sliced 250g pack Tesco Finest mixed baby tomatoes, halved 125g passata 125g pack reduced fat Italian mozzarella, torn 2 large eggs 10g fresh basil leaves Method 1. Pour 180ml warm water into a small bowl. Sprinkle over yeast and sugar, stir, then set aside for 5-10 mins.  2. Mix the flour and salt in a large bowl and make a well in the centre. Pour in the yeast mixture and 5 tsp oil. Mix into a slightly sticky dough with hands, adding more flour if it seems too wet and more water if it's too dry.  3. Transfer the dough to a lightly floured surface and vigorously knead for 8-10 mins until soft and elastic. 4. Put the dough in a clean, oiled bowl and cover with a tea towel or a sheet of oiled cling film. Leave in a warm place for 1 hr 30 mins or until doubled in size.  5. When the dough has almost risen, heat 2 tsp oil in a frying pan over a medium-high heat. Add the peppers and fry for 4-5 mins until just softened. Transfer to a plate and set aside. Add 2 tsp oil to the pan and fry the tomatoes for 3-4 mins until just softened. Set aside with the peppers to cool slightly. Preheat the oven to gas 7, 220°C, fan 200°C.  6. Knock back the dough by kneading again for 1 min; divide into 2 balls. With a well-floured rolling pin, roll out each ball of dough into a thin circle, roughly 25cm wide and 1-1.5cm thick. Transfer to 2 lightly floured baking sheets.  7. Evenly spread the passata over the bases, leaving a 1-2cm border. Scatter the mozzarella, tomatoes and peppers around the pizzas, leaving a gap in the middle. Crack an egg into the centre of each pizza.  8. Bake on the top and middle shelves (swapping shelves halfway through) for 12-16 mins until the base is golden and cooked through, and the egg is cooked to your liking. Scatter over the basil and season with black pepper to serve.

tescofoodさん(@tescofood)が投稿した動画 -

Tesco Food Officialのインスタグラム(tescofood) - 2月22日 20時07分


No, spring hasn’t arrived early! Sunshine pizzas simply beam out big bright #FakeAway flavours. They’re light, delicious and great fun to make in a team.

Ingredients
7g sachet dried yeast
1 tsp caster sugar
350g strong bread flour, plus extra for dusting
1 tsp salt
5 tsp olive oil, plus 4 tsp and extra for greasing
1 yellow pepper, finely sliced
1 orange pepper, finely sliced
250g pack Tesco Finest mixed baby tomatoes, halved
125g passata
125g pack reduced fat Italian mozzarella, torn
2 large eggs
10g fresh basil leaves

Method
1. Pour 180ml warm water into a small bowl. Sprinkle over yeast and sugar, stir, then set aside for 5-10 mins. 
2. Mix the flour and salt in a large bowl and make a well in the centre. Pour in the yeast mixture and 5 tsp oil. Mix into a slightly sticky dough with hands, adding more flour if it seems too wet and more water if it's too dry. 
3. Transfer the dough to a lightly floured surface and vigorously knead for 8-10 mins until soft and elastic.
4. Put the dough in a clean, oiled bowl and cover with a tea towel or a sheet of oiled cling film. Leave in a warm place for 1 hr 30 mins or until doubled in size. 
5. When the dough has almost risen, heat 2 tsp oil in a frying pan over a medium-high heat. Add the peppers and fry for 4-5 mins until just softened. Transfer to a plate and set aside. Add 2 tsp oil to the pan and fry the tomatoes for 3-4 mins until just softened. Set aside with the peppers to cool slightly. Preheat the oven to gas 7, 220°C, fan 200°C. 
6. Knock back the dough by kneading again for 1 min; divide into 2 balls. With a well-floured rolling pin, roll out each ball of dough into a thin circle, roughly 25cm wide and 1-1.5cm thick. Transfer to 2 lightly floured baking sheets. 
7. Evenly spread the passata over the bases, leaving a 1-2cm border. Scatter the mozzarella, tomatoes and peppers around the pizzas, leaving a gap in the middle. Crack an egg into the centre of each pizza. 
8. Bake on the top and middle shelves (swapping shelves halfway through) for 12-16 mins until the base is golden and cooked through, and the egg is cooked to your liking. Scatter over the basil and season with black pepper to serve.


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