This recipe has one ‘secret’ ingredient (Image: Belton Farm)
There is nothing better than tucking into a slice of pizza, especially if you have your own from scratch.
Whether you are more into your Hawaiian, Margherita, pepperoni or a chance to load up on your veggies we haven’t met a person that doesn’t like the classic dish.
This red Leicester pizza comes from who have shared their own with a ‘secret ingredient’ and something which you may think doesn’t belong on a pizza.
So what is the ‘secret’ we hear you say? It is grapes which divide some people but you have got to try it until you believe it.
The dish serves two people and doesn’t take long to cook, perfect for enjoying with your family and friends who can create their own pizza and choose their added toppings.
:
The dish can be enjoyed with your loved ones (Image: Getty)
How to make Red Leicester pizza with ‘secret’ ingredient:
For the pizza dough:
- 300g strong bread flour
- One tsp instant yeast (from a sachet or a tub)
- One tsp salt
- One tbsp olive oil, plus extra for drizzling
For the cheese sauce:
- 250ml milk
- Two tbsp plain flour
- 25g butter
- 75g Red Fox, grated
- One tsp wholegrain mustard
For the toppings:
- 300g red grapes
- Two tbsp hot honey
- A few thyme & rosemary sprigs
To serve:
- Fresh rocket salad
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You can add whichever toppings you like (Image: Getty)
Method:
Firstly, preheat the oven to 200C. Toss grapes with salt, pepper, olive oil, rosemary, and thyme. Place them on a rimmed baking sheet and bake for five to seven minutes. Remove grapes and leave the oven on.
Next to make the base, add the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, wet dough.
Turn onto a lightly floured surface and knead for five minutes until smooth. Cover with a tea towel and set aside.
To make the cheese sauce, melt the butter in a saucepan. Stir in the flour and cook for one to two minutes until it becomes a thick paste.
Gradually stir in the milk, stirring constantly. Ensure that the milk is completely absorbed, and the sauce is smooth and shiny before each addition of more milk. Once all the milk is added, keep stirring, and bring the sauce to a gentle boil.
Next, reduce the heat and simmer gently for five minutes. Season with salt and pepper, and wholegrain mustard. Stir in cheese and allow to melt.
Dust some flour onto greaseproof paper and transfer your dough on top. Stretch out with your hands until you achieve your desired size.
Pour your cheese sauce on top, making sure to leave a two-inch gap for the crust. Arrange your grapes on top evenly and nestle in crumbled chunks of red Leicester on top.
Finish with the remaining rosemary and thyme for garnish and bake at 200C for 15 minutes or until golden brown and bubbling. Remove from the oven and drizzle with hot honey before slicing up and serving with rocket.