Home-made pizza recipe


  • Pizza Dough
    • 250g plain flour
    • 250g bread flour
    • 1 teaspoon of quick dried yeast
    • 2 teaspoons of salt
    • 1 tablespoon of Infinity Foods olive oil
    • 325ml of warm water
  • 15 min - 2 hour proving
  • Not too hard
  • 4-8

Veggie Pizza Recipe,

Add all the dry ingredients together in a bowl, add warm water and olive oil to the dry mix and stir either with dry, clean hands or a spoon. Once it’s starting to hold together more, tip it onto a dry clean surface and knead the dough for at least 10 mins or until its soft, supple holds together well. Shape into a ball and pop into a new clean oiled bowl for proving, lay a clean tea towel over the top of the bowl.


Prove in a warm place for at least 2 hours or until it has doubled in size. 

Knock back and shape with a bit of extra flour when dough is ready to use. I use a rolling pin as it’s quick and easy – our in-house bakers at the shop know how to throw a pizza properly! 

Heat your oven to approx 200 degrees or 210.

Add parchment on top of a baking tray and then sprinkle with polenta flour if you have any kicking around in your cupboards. If not, don’t worry!

Place your rolled/shaped dough on top of the parchment.


Add toppings of choice:

We love the following things on our pizzas:


  1. For the kids passata, cheese and if they like them olives and sundried tomatoes (I always buy our own infinity foods brand dried tomatoes and rehydrate with warm water and a bit of oil) we have a few good ones to choose from in jars. Olive, we have a ton of them to choose from so pick your favourite kind.


2. For grownups and kids (with a broader taste buds than my five year old!), choose the first of the season asparagus!

For this I fry 2 onions in olive oil and if you love it, a touch of garlic until soft.

Pop onto the rolled out base, add asparagus spears (thin ones are better) grated veggie parmazan or a nice flavoured hard cheese, be generous and salt and pepper on top. Bake for 10-12 mins at 220 degrees.


3. This is a good end of week dish to use up odd bits and bobs from your fresh veg.

Another easy topping is just any loose veg bits you have that might roast up well with onion and garlic and thyme or herbs added for extra yum! Beetroot, tomatoes, courgettes, aubergine the list goes on…you only need a little bit to add to your cheese and tomato base. 

Cook until the base is cooked and the cheese has a good melt and starts to turn brown. About 10-12 mins.