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Em, our head chef gave us recipes for two pizza variations, a tomato based one and a pesto based option too. The full recipe’s below, and to see just how easy it is to make these match day marvels, check out the video.

500g strong bread flour

1tsp salt

5g dried yeast

1tsp granulated sugar

300mls warm water

A good glug of olive oil

1tbsp semolina flour

For topping these beauties:

150ml passata

1 diced courgette (or your choice of sliced vegetables)

1 diced aubergine

Handful of pitted and chopped olives

Sun blushed tomatoes

3 tbsp basil pesto

Sliced mushrooms

Sliced garlic

Method:

1 - Place your yeast, sugar and warm water in a bowl. Dissolve the yeast and set aside in a warm place, covering the bowl with a tea towel.

2 - After 20 mins your yeast will have activated and frothed up in the bowl.

3 � Now put your flour and salt into another bowl. Add in the oil and yeast/water mix. Knead the mixture into a ball. The dough should be a bit sticky at this point.

4 - Set aside the dough for 30 mins to prove. Again, cover it with a tea towel.

5 - After 30 mins, knead the dough again.

6 - Split your dough into two balls - that’s one ball per pizza.

7 - Roll out your dough balls into round pizza shaped disks.

8 - Sprinkle your baking sheet or some baking parchment with semolina to stop the dough from sticking.

9 - Place your dough onto the trays.

10 - One pizza should be topped with passata, diced veg and olives. The other - pesto, mushrooms and garlic.

11 - Bake at 180c for 10 mins.

12 - Take out of the oven, top with rocket leaves and eat immediately.

If you’d like to try our pizza out for yourself but don’t think you’re the finest cook then why not come along to our next home game? Visit  to find out more.