Not only is it quick, it's infinitely variable - so you can have pizza every week and still feel as though you're trying something new.
This recipe includes a suggested topping but the base would work with any topping you like.
Pizza Base
For the dough:
250g/8 oz/1⅔ cups strong plain flour
150g/5 oz/1 cup wholemeal flour
1 tsp instant dried yeast
1 tsp paprika
1½ tsp salt
Generous grinding black pepper
250ml/7½ fl oz/1 cup water
For the topping:
½ can chopped tomatoes in their own juice
2 tsp dried oregano
4 mushrooms, chopped
2 tbsp capers
120g/4oz/1 cup cheddar cheese shavings*
*Vegans ahoy! Since deciding to eat a whole-food plant-based diet, I would omit the cheese. A delicious pizza base needs no cheese. Some good tomato sauce and a selection of veggies will be great on their own. Enjoy!
Combine all the ingredients for the dough in a large bowl, taking care to add the water a little at a time so that the dough is sticky but not runny.
Leave the dough to rise until it has doubled in size.
Knead the dough on a floured surface and use a rolling pin to roll it to the size and shape of a large baking tray.
Place the pizza base onto a pre-greased tray and add the topping.
You can, of course, top your pizza with anything you like but for this version, spread out the chopped tomatoes first, followed by a sprinkling of oregano. Add the mushrooms and capers, then the cheddar cheese, finishing off with a generous grinding of fresh black pepper.
Bake the pizza for 15 minutes at 200oC/400F. The topping should be lightly browned but still revealing the appetising colours of the ingredients.
Serve immediately.
This recipe is now available as a handy recipe card to save you having to scroll with doughy fingers.
Mmmmm. I tried this tonight. I split mine in half and made two large pizzas - and par cooked the base before adding the sauce (prob not necessary but I was worried about it being soggy - and too hungry to make a mistake!) Delicious! I've popped one in the freezer so will see how it turns out. I used my own tomato base as I always have some in the freezer and I keep grated mozzarella in the freezer too - so v quick and easy. I think I'm getting the hang of this bread thing!
ReplyDeleteAm I able to use Gluten free all-purpose baking flour with this recipe, in place of the plain and wholemeal flour??
ReplyDeleteI've never tried that so I can't be sure, but my guess is it will be ok, just not rise as much. Let me know if you try it!
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