Mouse House Pizza in 4 easy steps
Create the perfect Mouse House pizza with this super simple step-by-step guide. Easy and fun for the whole family to get involved.
Makes two pizzas
Prep time: 25 mins
Cooking time: 8-10 mins
For the base
- 300g strong bread flour
- 1 tsp instant yeast (from a sachet or a tub)
- 1 tsp salt
- 1 tbsp olive oil (plus some extra for drizzling at the end)
For the tomato sauce
- 100ml passata
- A handful of fresh basil (or 1 teaspoon of dried)
- 1 garlic clove
For the topping
- ½ a Mouse House Italian Pizza Cheddar Truckle (Grated, sliced or a bit of both).
- ½ a Mouse House Finest Vintage English Cheddar (Grated, sliced or a bit of both).
- A handful of cherry tomatoes, halved
- A handful of fresh basil leaves
STEP 1: Making your dough.
Put the flour into a large bowl and stir in the yeast and salt.
Make a well within your mixture, pour in 200ml of warm water followed by the olive oil. Bring it all together with a wooden spoon until you have a soft and fairly wet dough.
Lightly flour your work surface and turn your dough out. Knead for around five mins until your dough is lovely and smooth. Pop your dough back into your bowl and cover the bowl with a tea towel. For an unctuous thick base, leave the dough to rise – but this isn’t necessary if you prefer a thin crust.
Turn your oven on and set the heat to 240°C (220°C fan / gas mark 8).
STEP 2: Making the sauce
Crushed the garli, mix in with the passata and basil then season to taste. That’s it, just leave the sauce to stand at room temperature whilst you’re shaping out the pizza base.
STEP 3: Roll out the pizza base
If you’ve let the dough rise you can give it a quick knead.
Split your dough into two balls and pop them onto a floured work surface. With a floured rolling pin, roll out the dough into large round shapes approximately 25cm in diameter. Your dough should be very thin as it will rise in the oven.
Lift the bases onto two floured baking sheets ready for topping!
STEP 4: Top and Bake
Using the back of a spoon, smooth sauce over your bases. On top of your sauce, scatter your grated cheese and add the tomatoes.
Add a drizzle of olive oil and season to taste (we like plenty of pepper).
Bake your pizzas for 8-10 mins until they’re lovely and crispy. Serve with another drizzle of olive oil and sprinkle with basil leaves.
Serve and enjoy!
OUR TOP TIPS:
If you find your pizza dough is a bit too wet, just add a bit more flour in to the mix and work it in.
If your dough isn’t stretchy when you roll it out, try letting it rest for another 10 minutes then have another go.
To make sure your pizza is cooked thoroughly, try pre-heating your baking trays and sliding your bases on prior to cooking.
If your toppings are cooked before the base is ready, cover the top with a sheet of foil, pop your pizza back in the oven and bake for another few minutes before checking again.
Although your typical margarita is cheese and tomato, who doesn’t sometimes want a few more toppings. Here are some popular additional toppings for you.
Finely chopped onion, sliced olives, sliced mushrooms, sun-dried tomatoes, sweetcorn, spinach, thinly sliced red peppers, or add a few jalapeños for a bit of a chilli kick!