As England gets set to play Italy in the World Cup, John Whaite shows us how to make two pizzas toppings, each reflecting the flavours of the countries the opposing teams are playing for!
For the dough
250g strong bread flour
10g baking powder
200ml hot water
Extra flour for dusting
Oil for coating
For the English Topping
Knob of butter
1 large red onion, very finely sliced
1 tbsp balsamic vinegar
1 tbsp sugar
100g hard goats cheese, cut into chunks
Handful of trimmed asparagus spears
Fresh thyme, broad leaf is better, roughly chopped
For the Italian Topping
1 heaped tbsp double concentrate tomato puree
1 clove garlic, minced
Small handful pitted black olives
3 pieces parma ham, torn
Small handful freshly grated parmesan cheese
Sea salt and pepper
4 x flat baking sheets
To make the bread dough, toss together the dry ingredients then add the water. Mix to a rough dough, then gently knead for a minute or so just to bring together. Coat in oil and leave to rest for 20 minutes. Preheat the oven to 240C/220c fan and place 2 baking sheets inside to get hot.
To make the English topping, heat the butter in a frying pan over a medium heat and add the onions. Sweat down for 10 minutes, then add the sugar and vinegar and continue to cook for another 10 minutes, or until soft and mushy.
Meanwhile prepare the tomato puree: Simply mix it with the garlic, and a little salt and pepper
Once the dough has rested, divide it in half and roll one half out, in plenty of flour, to a thin circle.
For the English pizza, place the dough onto a well floured baking sheet and scatter over the caramelised onions, goats cheese and thyme. Slide off the baking sheet and onto one of the preheated baking sheets in the oven, and bake for 5-7 minutes, or until the cheese has melted and the pizza base is puffy and bronzed.
For the Italian pizza repeat the rolling process. Spread over the tomato puree mix, then scatter over a few black olives, and tear up the parma ham and add that. Again, slide the pizza onto a hot baking sheet and bake for 5-7 minutes. When this one comes out of the oven, sprinkle over the parmesan, tear up the basil and add that, along with a little salt and pepper, and a drizzling of olive oil.