PAPA Awards 2023 – Recipes

1. To make the dough:
   – Add 620 g of cool water to the dough mixer, and 2 large spoons of sour dough starter.
   – Start the mixer to mix the starter in and add 1kg of the Whitworth flour. Pour over 25g of extra virgin olive oil, and then 25g of salt and add 10g of sugar.
   – Mix for around 15 minutes, then cover and leave to rest in the mixer for 15 minutes.
   – Move to a surface, cover, and again rest for 30 minutes.
   – Cut the dough in 260g pieces and round into a ball.
   – Place in a dough tray and leave to rise for a few hours, dependent on the weather, then put in the fridge.
   – Leave for at least 24 hours, removing from the fridge at least an hour before use.
2. To make the vegan cheese sauce:
   – Roasting carrots, cauliflower and a whole bulb of garlic in the oven until golden, seasoning with sea salt and black pepper.
   – Once roasted, add the carrots, cauliflower and garlic into a blender with oat milk and cashew milk and blend until smooth.
3. Roll out the dough into a 12inch circle shape.
4. Spread the homemade vegan cheese sauce evenly onto the base.
5. Add the vegan cheese.
6. Cook the pizza in a high heat oven until the crust is golden.
7. Once the pizza has been cooked, top with oven roasted panko breadcrumbs, mixed herbs and vegan parmesan.

1. Cook chorizo in a pan until it’s nicely roasted and flavourful.
2. Put the roasted chorizo and pizza sauce in a blender and blend until smooth.
3. Roll out the pizza dough with a rolling pin into a 12-inch circle shape. You can find pre-made pizza dough at the supermarket to make this recipe quick and easy.
4. Spread the blended sauce evenly over the pizza dough as your pizza base.
5. Scatter raw prawns and yellow tomatoes over the base.
6. Pop the pizza into a pre-heated hot oven for about 90 seconds or until the base is golden.
7. Take the pizza out of the oven and sprinkle with Sicilian pepper flakes, fresh parsley and serve with lemon wedges for extra zing.

No Dough? Knead Dough?
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1. Pre-cook Detroit dough in a square dish.

2. Add mozzarella and cheddar to the pan.

3. Add Mangalica and pizza sauce.

4. Bake in a high heat oven for 90 seconds.

5. Top with basil, hot star honey and basil.

No Dough? Knead Dough?
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1. Roll out ready-made dough into a 12” circle shape.

2. Fry lamb kofta until brown.

3. Roast onions in the oven until brown around the edges.

4. Chop peppers and chillis.

5. Poach 1-2cm thick strips of halloumi in boiling water for a couple minutes.

6. Spread tomato sauce evenly over pizza base.

7. Add halloumi, lamb, peppers and onions.

8. Bake the pizza in a high heat oven for 90 seconds or until the crust is golden.

9. Garnish the baked pizza with pickled chilli and parmesan.

No Dough? Knead Dough?
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1. To make the lemon and aubergine sauce for the base:
– Roast an aubergine in the oven for 40 minutes, seasoning with rosemary, sea salt, black pepper and garlic oil.
– After it’s been roasted, use a spoon to push out the puree from the skin.
– Add freshly squeezed lemon, more salt and black pepper and blend until smooth.

2. Roll out the dough into a 12” circle shape.

3. Add the lemon and aubergine sauce to the base, spreading evenly.

4. Add Dawn Farms Chik’n Strips, red onion and vegan cheese.

5. Bake the pizza in the oven at 400 degrees for 90 seconds or until the base is golden

6. Once the pizza has been cooked, add salted edamame, chopped chives, sliced spring onions and a sprinkle of the Chinese dragon chilli flakes.

No Dough? Knead Dough?
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1. Roll out dough into a circle shape.

2. Add tomato pizza sauce.

3. Add mozzarella.

4. Add chorizo.

5. Add black pudding.

6. Add garlic oil.

7. Bake in a high-heat oven for 90 seconds.

8. Add basil.

No Dough? Knead Dough?
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1. Roll out the dough into a circle shape and ladle sauce onto the base.

2. Add the fior di latte.

3. Top with chorizo.

4. Bake the pizza in a high-heat oven for 90 seconds.

5. When pizza is ready, add the roast kale.

6. Mix together the orange, honey and smoked paprika and drizzle over the top of the pizza.

No Dough? Knead Dough?
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1. Roll out dough into a circle shape.

2. Place on the pizza sauce.

3. Place 2/3 of chorizo.

4. Put on the fior di latte cheese.

5. Place on the rest of the chorizo.

6. Put on the wild boar salame.

7. Add chillis.

8. Bake the pizza in a high-heat oven for 90 seconds.

9. After cooking, add the roquito pepper, parmesan, and basil leaves.

No Dough? Knead Dough?
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1. Roll out dough into a circle shape.

2. To make the vodka sauce:
– Add 1 cup of water, ½ teaspoon corn-starch and ½ salt into a pan and bring to a boil.
– Turn off the heat and set to the side.
– Heat butter in a saucepan over a medium heat.
– Once melted, stir in shallots, garlic and a big pinch of salt and pepper.
– Stir often until the onions have softened, then add tomato paste, stirring again for 5 minutes.
– Add the vodka, ½ cup of the starchy water, heavy cream and parmesan, stirring until the cheese melts. Taste and season until the cheese melts.

3. Cut meatballs in half.

4. Add vodka sauce, cheese, meatballs and jalapenos to the base.

5. Bake in a high-heat oven for 90 seconds.

6. Finish with crispy onions, drizzle of sauce, fresh herb and parmesan.

7. Paint the crust with garlic butter and sprinkle with bacon dust.

No Dough? Knead Dough?
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1. Roll out dough into a circle shape.

2. Make the homemade garlic and herb dip by roasting a whole garlic bulb in the oven. Add coarsely chopped parsley and roasted garlic to oil. Add the garlic oil mix to some good quality mayonnaise.

3. Apply slow-cooked garlic, parsley and oil mix.

4. Add Grana Padano next.

5. Apply splodges of homemade garlic and herb dip to the base.

6. Add Plant Chik’n Strips next.

7. Bake in a high-heat oven for 90 seconds.

8. Top with rocket, more garlic, herb dip and shavings of Grana Padano.

No Dough? Knead Dough?
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1. Make dough and prove for 24 hours at room temperature.

2. Roll out dough by hand, stretching to 12 inches.

3. Add the Dawn Farms topping marinated in butter chicken sauce.

4. Add mozzarella and red onion.

5. Bake at approx 450c for 90 seconds.

6. Remove from oven and top with crushed poppadom.

No Dough? Knead Dough?
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1. Roll out the dough into a circle shape.

2. Top with blue cheese sauce

3. Add Somerset fior di latte.

4. Add Chik’n strips, sweetcorn fritters and jalapenos.

5. Cook in a high-heat oven until the crust is golden.

6. Drizzle with buffalo sauce and serve!

No Dough? Knead Dough?
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1. Roll out 270g dough ball into 12” circle shape.

2. Apply Cirio sauce working from the centre to outside.

3. Apply cheese evenly

4. Apply Dawn Farms Plant Deli Roast Chick’n Strips, onion, sunblush tomatoes. roasted red pepper and jalapenos.

5. Bake pizza in high heat oven for 90 seconds.

6. Finish with Cholula chipotle sauce.

No Dough? Knead Dough?
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1. Deep fry halloumi in crispy butter to make halloumi ‘popcorn’.

2. Spread pistachio cream on the pizza base.

3. Add caramelised onions.

4. Bake pizza in a high heat oven for 90 seconds.

5. When pizza is baked, add halloumi popcorn.

6. Drizzle extra virgin oil and fresh basil.

No Dough? Knead Dough?
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1. To make the dough:
– Mix the flour, yeast, salt and sugar together in a mixing bowl.
– Make a well in the centre and add the oil.
– Then add approx 225ml water to bring together as a dough.
– Place onto a floured surface and knead for 1 minute. Leave to rest.

2. Roll out dough on a lightly floured surface. Stretch and press with your fingertips. Needs to be approx. 30cm diameter with a thicker crust around the edges.

3. Add San Marzano Sauce.

4. Add halloumi and Sheftalia.

5. Bake in a high-heat oven for 90 seconds or until the crust is golden.

6. Add halloumi crumb, tahini and Cypriot honey drizzle.

7. Sprinkle over some fresh rocket.

8. Enjoy!

1. Stretch the dough ball out into a 12” circle shape.

2. To make the garlic roasted leek:
– Cut the leek in half and place into oven-proof dish.
– Drizzle with olive oil and season with salt and black pepper.
– Turn several times to coat all sides with oil and seasoning, and then bake for 15-20 minutes, turning once, until the outer edges of the leeks begin to blacken.

3. Spread sauce evenly on the pizza.

4. Add the garlic roasted leek and YAMAS! Halloumi.

5. Cook the pizza in the oven at 400 degrees for 90 seconds.

6. Once the pizza is cooked, sprinkle the fresh pomegranate seeds and thyme.

7. Enjoy!

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1. Unfold and stretch out the base, creating the perfect circle shape.

2. Spread the fig jam on the base, leaving space for a crisp crust.

3. Grated halloumi until the base is covered.

4. Bake in a high heat oven for 90 seconds.

5. Sprinkle grated pistachios, followed by the roasted walnuts.

6. Add mint and honey marination to finish.

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1. To make the slow cooked ham:
– Heat a small amount of butter in a pan over a medium heat.
– Add brown sugar, honey, mustard, cinnamon, and cloves, stirring well until the brown sugar completely dissolves.
– Baste the ham in this and slow cook in the oven for eight hours.
– Add chilli jam for the last hour of roasting.

2. Hand stretch dough into circle shape.

3. Add Silbury Authentic Pizza Sauce, fior di latte and Grana Padano.

4. Add dollops of chilli jam and ham.

5. Cook in a high heat oven for 90 seconds.

6. Top with rocket.

No Dough? Knead Dough?
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1. Roll out dough into circle shape.

2. Add Silbury Authentic Pizza Sauce, mozzarella and Milano sausage.

3. Bake in a high heat oven for 90 seconds.

4. Add rocket, grana Padano and drizzle over balsamic in zig zags.

No Dough? Knead Dough?
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1. Use a 270g dough ball and roll out into a 12” circle shape.

2. Add Silbury Pizza Sauce.

3. Add mozzarella.

4. Add chicken.

5. Add chorizo.

6. Cook for 90 seconds in a very hot oven.

7. Finish with fresh coriander and lemon zest.

No Dough? Knead Dough?
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1. Make dough.

2. To make the braise leeks:
– Discard outer leaves from the leeks, then half into 2 shorter lengths and rinse until cold running water.
– Pour the veg stock into a large shallow pan and scatter in garlic and thyme springs.
– Lay the leeks in the pan, cover and simmer for 20 minutes until tender.

3. Stretch dough into a circle shape.

4. Top with tomato, braised leeks and mozzarella.

5. Bake.

6. Finish with goats cheese, prosciutto, and parmesan.

No Dough? Knead Dough?
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1. Make and ball dough, 6 hours room temp, 40 hours cold temperature.

2. Open up dough by hand, stretching to 12” circle shape.

3. Add sauce, mozzarella, handful of SuperTops chorizo and oak smoked halloumi.

4. Bake at approx. 370c for 3 minutes.

No Dough? Knead Dough?
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1. Roll out Whitworth Bros Doughball to 12” round shape

2. Add boozy bbq sauce

3. Sprinkle with mozzarella and add diced chicken

4. Sprinkle with pancetta and roasted red onion

5. Add sundried tomatoes and chillies

6. Bake in high heat pizza oven for 90 seconds

7. Drizzle with boozy bbq sauce

No Dough? Knead Dough?
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1. Cook New York Style Pizza Sauce and Meatballs together

2. Separate meatballs and sauce – let both cool

3. Stretch dough into 12” circle shape

4. Spread sauce on dough with 1 inch crust and add meatballs

5. Drizzle oil and sesame seeds on crust

6. Bake in high heat oven until crust is golden

7. Add bocconici balls, torn basil leaves, hot honey and black pepper

No Dough? Knead Dough?
Check out this great recipe from pizza expert Michael Eyre.

1. Stretch the pizza into a 12″ circle shape.

2. Make the hazelnut sauce by toasting a handful of hazelnuts in the oven, then blending the roasted hazelnut with full-fat milk and salt.

3. Add goat cheese.

4. Cook in a heat wood fire oven for 90 seconds.

5. Once the base is cooked, add the coppa ham slice.

6. Add hazelnut cream, apricot chutney and pomegranate.

7. Add some basil to improve the colour and give a touch of freshness.

No Dough? Knead Dough?
Check out this great recipe from pizza expert Michael Eyre.