The perfect autumn pizza – with roast beetroot, kale, anchovies, and thyme.

The floor of a range cooker oven is the ideal place to cook wonderful Pizza’s – this solid cooking base gives your pizza’s an authentic, stone baked crispness and flavour.

Serves Six People

For the dough

  • Makes six small pizzas, at least
  • For the dough:
  • 250g strong white bread flour
  • 250g plain flour
  • 5g powdered dried yeast
  • 10g salt
  • 350ml warm water
  • About a tablespoon of olive oil
  • A handful of coarse flour (rye, semolina or polenta) for dusting


Make the dough:

To knead by hand, mix the flour, yeast, salt and water in a bowl to form a sticky dough. Add the oil, mix it in, then turn the dough out onto a clean work surface. Knead until smooth and silky.

To use a food mixer, add the flour, yeast, salt and water to the mixer, fitted with the dough hook, and mix on low speed. Add the oil, then leave to knead for about ten minutes, until smooth and silky.

Shape into a round, then leave to rise in a clean bowl, covered with a plastic bag, until doubled in size.

For the topping:

Wash and de-stalk a good bunch of young kale. Chop it roughly. Throw it into a pan set over a high heat with a few slugs of olive oil, 2 peeled, sliced garlic cloves and 2 dried chilli’s de-seeded and chopped.

Sweat the kale down; keep it moving around the pan, the kale has to be well wilted and all the water to have evaporated. Season the kale with salt and pepper and set aside.

Take 5 or 6 smallish beetroot and give them a really good scrub under a tap. Throw into a roasting tin with a few tablespoons of olive oil, 3 or 4 smashed garlic cloves and a generous scattering of thyme and rosemary leaves. Season well with salt and pepper, then roast in a hot oven for 30 – 40 minutes until soft and crispy round the edges.

Divide the dough into 6 balls. Roll out each on a well floured work surface as thin as is practical 2- 3 mm max.

Scatter the roast beetroot over your pizza base, tear over some decent mozzarella and 6 or so anchovy fillets. Tear the wilted chard over the pizza. Season with salt, pepper, a glug of olive oil and a few more thyme leaves.

Lastly spoon over any roasting juices left over from cooking beetroot. Use a large base from a tart tin as a peel for putting your pizzas in the oven. You really have to make sure that your peel and your surface is well floured. Semolina or polenta flour is great for this.

Carefully slide each pizza onto the floor of your very hot oven (up to max). It’s best to do one at a time. It wont take long to cook – 3- 4 mins and they’re done!