Yorkshire Pudding Pizza

The Yorkshire Pudding’s beauty is in its simplicity. A straightforward batter of flour, eggs and milk, seasoned with a sprinkle of salt and pepper, is poured into a piping hot tin and baked in the oven. The result is light, fluffy pastries, perfectly designed for sopping up sauces and supporting other elements of the roast ensemble.

I have combined the best of England and Italy. Looking more like a Chicago deep-dish than a traditional pizza. This features a giant batter-built exterior filled with a pool of tomato sauce. Mozzarella has then been used as the cheese of choice to coat the tomatoe top.

The crust is made the same way as a typical Yorkshire pudding and is topped the same way as a pizzas.

Print Recipe

Yorkshire Pudding Pizza Yum

Course

Main Dish

Cuisine

British, Fusion, Italian

Prep Time

10 Minutes

Cook Time

20 Minutes

Servings

large or 2 medium pizzas

Ingredients

Base

• 140 g Plain Flour
• 4 eggs
• 200 ml Milk
• cup ¼olive oil

Toppings

• cup ¾tomato sauce
• Toppings of your choice
• 2 cups shredded mozzarella

Course Main Dish Cuisine British, Fusion, Italian Prep Time 10 Minutes Cook Time 20 Minutes Servings large or 2 medium pizzas Ingredients Base 140 g Plain Flour 4 eggs 200 ml Milk cup ¼olive oil Toppings cup ¾tomato sauce Toppings of your choice 2 cups shredded mozzarella

Instructions

1. To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
2. Heat oil in a 9x11 casserole at 230C until smoking hot Pour in batter and bake until puffy and golden (approx. 30 minutes).
3. Top with your favourite toppings and bake until cheese is melted.