This pizza recipe takes less time to prep & cook than ordering a takeaway. Healthier too. Also a great one for kids as they can add their own toppings before putting in the oven.
Pizza base:
350g Plain Flour (plus around 40g for dusting)
1 tbsp Caster Sugar
1 tsp Salt
1 7g sachet Dried Active Baking Yeast
2 tbsp Olive Oil (I use Bertolli Mild & Light Olive Oil)
225ml warm Water
(makes 1 large pizza or 1 medium & 1 small)
1. Mix all the dried ingredients in a large bowl. Add the oil & water and combine to form a dough.
2. Flour your hands and roll the dough out onto non-stick baking parchment on an upturned baking tray. Or alternatively pat into a pizza pan.
3. Add your choice of topping and bake in the centre of a preheated oven at 190degs for 20 to 25 minutes.
Suggestions:
Tomato pizza topping - blitz a 400g can of plum tomatoes with 1 tsp basil, 1 tsp oregano plus salt & pepper to taste in a food processor.
Dough variations - add & mix in 1-2 tbsp of dried herbs such as Italian Mixed Herbs, Oregano or Basil to above pizza dough recipe. For a stuffed crust version, line the outsides of the rolled out dough with strips of cheese (or cheese strings) & roll over the edges of the dough before baking.
Toppings - cooked chicken/sausage/ham, flaked tuna, pepperoni/chorizo, red/green pepper, red onion, sweetcorn, mushrooms, tomatoes, pineapple.
No comments:
Post a Comment