We normally use shop-bought margarita bases and add the toping, but it is really easy to make the bases yourself. This is adapted from a Rachel Allen recipe:
- 350 gr white four (preferably bread flour)
- a pinch of salt
- a teaspoon of sugar
- 25 gr butter (cold and cut into cubes)
- 25 ml of olive oil
- 7 gr fast yeast
- 160 ml warn water
Mix the flour, salt and sugar. Rub the butter in like if you are going to make a crumble. Then add the yeast, and finally the oil and water. Mix well. Cover the dough with a tea towel (clean!) and let it rest for five minutes. Then knead it for 10 minutes. Divide the dough into three balls. Cover them with a little bit of olive oil and cling film and let them rest in the fridge for at least 30 minutes.
When you are ready to cook the pizza roll the dough out and put any toping you like on top. We used tomato sauce, ham, chorizo, cheese and basel. Cook in a preheated 200 degrees oven for 10-15 minutes until crispy.
Children love helping with all of this. Mine always use far too many toppings, but that is part of the game...