Pizza eduardo

Turn your kitchen into a pizzeria with Ed Baines's creative recipe for home-made pizzas with a thoroughly tasty topping
By Ed Baines
Pizza eduardo
  • Rating:
  • Serves: 6
  • Cook Time: 5 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the dough

  • 1 kg '00' flour
  • 200 ml milk
  • 25 g fresh yeast
  • 300 ml mineral water
  • 1 pinches salt
  • 1 tbsp olive oil

For the base sauce

  • 1 clove garlic, chopped
  • 400 g canned chopped tomatoes, finely chopped
  • 1 pinches dried oregano
  • 1 tbsp extra virgin olive oil
  • 1 pinches black pepper

For the topping

  • 6 avocados, sliced
  • 60 g gorgonzola cheese, crumbled
  • 100 g pancetta, lardons (cut into small pieces)
  • 200 g pitted black olives, halved
  • 1 bunches thyme, destalked an finely chopped
  • 1 lemons, grated zest


1. First make the dough. Pour the flour into a large mixing bowl, make a well in the middle and add the milk, yeast, mineral water, salt and olive oil. 2. Mix very well to a firm paste for at least 5 minutes, kneading and getting air into the dough. Place the dough in the fridge. 3. Preheat the oven to 220ºC/gas 7. To make the base sauce, put the garlic in a bowl with the tomatoes, oregano, olive oil and a pinch of salt. Mix well and place to one side. 4. Remove the dough from the fridge and dust your work surface with flour. Take a piece of dough the size of a ball (smaller than a tennis ball and bigger than a gold ball), roll it out into a circle about 2cm thick and slowly, using your hands, turn the circle to stretch it to a round with a diameter of about 30cm. Repeat the process making 6 pizza bases in all. 5. Place the pizza bases on a lightly oiled baking sheet. If any holes appear during transfer, just patch them up with a little bit of dough trimmings. Spoon on the tomato sauce, smearing it all over each base. 6. Divide the artichoke hearts, Gorgonzola, pancetta and olives among the pizza bases. Season with thyme, lemon zest and salt and freshly ground pepper. 7. Bake the pizzas in the hot oven for 4-5 minutes until the dough is nicely coloured and the cheese has melted. Serve at once with a handful of rocket and Parmesan shavings sprinkled over the top of each pizza.

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