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Bruschetta Pizza

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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45 mins
Serves 2-4

50g Quick Cook Polenta
½pt/300ml Boiling Water
50g Mr Hugh’s rapeseed oil
400g strong bread flour
7g Sachet Instant Yeast
1¼ tsp Salt
Mr Hugh’s garlic and chill drizzle

Optional -


Put the polenta in a jug and top up to ½pt with boiling water, stir and leave to soften for a minute.
Add the Mr Hugh’s rapeseed oil. Allow to cool a little whilst you put the flour, salt and yeast in a large bowl, or your mixer bowl. When the liquid is ‘warm’ not hot add this to the flour and mix.
Ideally mix in a stand mixer with a dough hook for 10 minutes, or knead by hand.
When you have a soft, pliable dough dust with a little flour, cover and prove for 1 hour.
Take chunks of the dough (about 60g) and roll out into circle shapes (as per desired pizza base size).
Slash the breads with a very sharp knife. Dust them with flour…or semolina if you have it.
Leave to rest on the worktop whilst you preheat the oven to 220-240ºc.
Place a sturdy pan in the oven to heat up too. Working quickly, to retain the heat, dust the hot tray with a little semolina or flour, put the breads on the tray and get them back into the oven for around 5-6 minutes. When they come out of the oven brush immediately all over with Mr Hugh’s.

Add your choice of toppings. We recommend, mozzarella, rocket, tomatoes and a splash of the Mr Hugh’s garlic and chilli infused drizzle! 

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