Pizza and Prosecco for lunch really is the story of my ideal day. What's more, I can now recreate it at home myself, yay! Shame that I won't always have Gino with me to make it perfect, but I'll just have to live with the memories I guess.
Seriously, these pizza bases are the best idea I've seen since sliced bread. Sadly another one that won't be doing my waistline any favours, but it may improve my sanity so I'll call that a win.
The pizza bases come ready rolled on baking paper, so you just uncurl, leave on the paper and put both straight onto a baking tray (a cold one, preferably, especially if you are creating with children). Then you spread your choice of tomata sauce on top, leaving a finger width free at the edge. If you'd like to be all Italian, you then brush some olive oil around the edges before adding your cheese - mozarella in rustic torn off pieces was the authentic style Gino showed us, but of course you can slice or grate if you prefer. It was suggested that buffalo mozarella is not the best choice though as that is likely to make the base go too moist (and nobody wants a soggy bottom, do they?).
We were given the very useful tips that most toppings should only be added for the last minute or so of cooking time (unless they are 'strong' ingredients such as peppers or pepperoni), and that all pizzas taste better with a drizzle of extra virgin olive oil on top - who am I to argue? Only 15 minutes in the oven and I can confirm that the base turns out lovely and crispy, the perfect texture.
Thanks so much to Tots for this great opportunity and thanks to Gino for a lovely lunch!