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Halogen Oven Italian Farmhouse Artisan Pizza

Make like the Italians with this super thin, ultra-light artisan-style pizza. Wonderfully crispy with a real rustic flavour, this pizza tastes like its fresh from a traditional wood fired oven. We won’t tell if you don’t…

Italian Farmhouse Pizza



For dough

  • 1g dried yeast
  • 15ml warm water
  • 60ml cold water
  • 1 tsp salt
  • 100g bread flour
  • Non-stick cooking oil

For the toppings

  • 45g grated mozzarella cheese
  • 30g canned tomatoes
  • Pinch freshly ground black pepper
  • Pinch dried oregano
  • 3 slices prosciutto, roughly chopped
  • 1 medium tomato, thinly sliced
  • Handful chopped mushrooms
  • 2 tsp extra-virgin olive oil


  1. In a large bowl, sprinkle a little yeast over warm water then leave to prove for 5 minutes. One at a time, stir in salt, cold water and flour; mix until your dough is formed
  2. Prepare a floured surface, remove dough from the bowl and knead for 10 minutes
  3. Coat dough with olive oil, place in a spacious airtight container and refrigerate for at least an hour
  4. Remove dough from the fridge an hour before cooking and leave to stand
  5. Pre-heat your halogen oven to 250°C
  6. Spray your halogen baking tray with a little non-stick cooking oil. Lightly dust the pizza dough with flour, and slowly stretch into shape
  7. In a bowl, mix the chopped tomatoes, black pepper, oregano and crushed tomatoes; with a spoon, spread the mix over the pizza
  8. Sprinkle mozzarella evenly over the pizza and add the sliced tomatoes, mushrooms and prosciutto, drizzle with olive oil
  9. Place the tray on your halogen oven low rack and cook at 250°C for 3 - 5 minutes or until perfectly crispy
  10. Remove from the halogen oven, sprinkle with basil leaves  and drizzle with a little extra olive oil
  11. Serve up and enjoy

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