National Pizza Day is approaching...

Posted: 2nd Feb 2018

Friday 9th February - remember the date

As if having Pancake Day and Valentine's Day on the horizon wasn't enough, 9th February is another date to savour - it's National Pizza Day! As if we ever need an excuse for pizza...

Why not try making your own? We have two delicious recipes for you to try here.

Cherry Tomato Pizza

Serves: 1

You will need:

For the pizza base

150g self-raising flour
25g unsalted butter
50ml whole milk

For the pizza topping

100g cherry tomatoes
50g mozzarella
100g Cathedral City Mature Cheddar, grated
Fresh basil
Cracked black pepper


1 Preheat the oven to 200C/400F/Gas 6.

2 In a food processor, mix together the flour and butter, gradually adding the milk to bind the mixture into a dough.

3 Dust a clean work surface with flour and flatten the pizza dough into a disc, approximately 1cm thick.

4 Chop the cherry tomatoes and evenly spread them onto the dough. Sprinkle the Cathedral City Mature Cheddar over the base and then break up the mozzarella by hand and arrange it over the pizza. Break up the basil leaves and arrange with a few cherry tomatoes and season generously with black pepper.

5 Bake the pizza in the oven for 10 minutes, or until crispy and cooked through.

Recipe courtesy of Cathedral City

Pizza Bianca (white pizza)

Serves: 4 

You will need

For the dough

1 sachet active dry yeast 
180ml lukewarm water 
250g strong white flour 
Extra-virgin olive oil
1 tbsp salt

For the topping

100g good quality mozzarella, preferably buffalo-milk 
100g ricotta cheese 
2 garlic cloves, finely chopped 
1 tbsp grated parmesan
Small bunch fresh basil, leaves only 
Salt and pepper


1 For the dough. In the bowl of a food mixer add all the ingredients and mix on a medium-high speed for 6 minutes or until the dough is smooth and elastic, or if you want to do it by hand, mix all the ingredients together with a wooden spoon and then knead for 10 minutes. 

2 Pat the kneaded dough into a round shape and place in an oiled bowl, cover loosely with cling film, place in a steam oven on 40oC for 25 minutes to prove or leave in a warm place until it has doubled in size. 

3 Preheat the oven to 220oC. 

4 When the dough has risen and doubled in volume, remove from the bowl. Flatten it as much as you can with the help of a rolling pin, transfer into a tray and then do the rest with your fingers. Leave the rim a little higher than the rest. 

5 Now assemble the pizza. Spread the ricotta and mozzarella, garlic, parmesan and seasoning across the dough. 

6 Bake for 15 minutes. 

7 Once it’s cooked, scatter over the basil leaves and drizzle some extra virgin olive oil on top. Serve immediately.

Recipe courtesy of Miele - for more ideas, advice and cookery courses, click here