Name: Gluten-free pizzas
Total time: 1800 s
Yield: 2
Ingredients: 1 box Made Without pizza base mix; 240 millilitre semi-skimmed milk; 2 teaspoon white wine vinegar; 8 tablespoon tomato sauce; 1 Italian mozzarella; 1 handful black olives; 6 anchovy fillet; 1 handful basil leaf

Step 1

Preheat the oven to 180°C. Empty the M&S Made Without pizza base mix (1 box) into a bowl and add the semi-skimmed milk (240 mL) and white wine vinegar (10 mL) . Bind the mix together into a large ball. Turn out onto the worktop and bring together to form a smooth ball of dough. Divide the dough into 2 and place between 2 pieces of cling film.

Step 2

Roll out each piece to approx. 30cm round. Remove the dough from between the cling film and place on two baking trays, cover with cling film and leave to prove for 15 mins in a warm place.

Step 3

Remove the cling film and spoon over the M&S classic tomato everything sauce (120 g) . Tear over the Italian mozzarella (1) and top with the M&S Spanish hojiblanca olives (1 handful) and M&S anchovy fillets in extra virgin olive oil (6) .

Step 4

Using a pastry brush, brush the edges of the pizza bases with the olive oil. Bake in the middle of the oven for 15 mins or until golden brown. Finish with the basil leaves (1 handful) .

Gluten-free pizzas

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Potato cakes and smoked salmon with festive chutney

Slow-cooked red pepper spaghetti

Refreshing iced coffee

Almond butter, honey and banana pancakes

Seriously saucy buffalo chicken burgers

Percy Pig milkshake

Shredded turkey ragu with fresh tagliatelle

Caramelised pear and goat's cheese tart

Seared steak and runner beans with a garlicky, nutty dressing

Asparagus and sundried tomato tart

Baked goat's cheese with honey, blackberries and hazelnuts

Percy Pig Easter chocolate bark

King cherries and all the berries Eton mess

Roasted summer veg with labneh and crunchy seeds

Smoked salmon latkes with horseradish clotted cream and quick pickles

Savoy cabbage wedges with curry butter chickpeas