It had been ages since we made pizzas so last weekend was perfect. It doesn’t have to be super unhealthy, quite the opposite. Following a really simple dough recipe that works every time, we only include a small amount of ingredients. I know this is a matter of opinion but one of the things we learned is never use too much cheese, if any at all. It makes all the difference in the world and certainly makes the end result a much healthier treat. And the best bit is you can really use any topping, so use up anything that is left in the fridge.
For the dough
- Mix the yeast and olive oil into the lukewarm water and leave to sit for five minutes.
- Sieve the flour onto a clean work surface, make a well and gradually pour the mixture above in. Use a fork to bring flour in from both sides, gradually bringing more in until the mixture comes together to form a dough. When it starts to come together, you will need to use your hands to knead the dough until you have a nice bouncy dough.
- To prove, put the dough in a bowl and cover with a wet towel for about an hour.
- Pre-heat oven to hottest temperature.
- If you have a baking stone, now is the time to put it in the oven. Otherwise, some simple metal trays will do the trick.
For the tomato sauce
- Finely chop the red onion, add olive oil and onion to a non-stick pan then cook over a low heat for five minutes. Add the garlic and cook for a further five minutes until the onions are completely soft and the garlic just tender. Add the chopped tinned tomatoes, salt and pepper. Then reduce to a semi thick paste.
- While this is reducing, prepare your other toppings. You won’t need very much – we used half a red onion, half a red pepper, four mushrooms, all finely sliced and grated a small amount of cheese.
- Dust down a surface with flour then knock back the dough by kneading to remove all the tiny air bubbles.
- What we now want is around four super thin pizzas. Divide the dough into equal portions then roll out so they are super thin.
- Add the tomato topping, all of your ingredients, cheese (if using) then season with salt and pepper.
- As the oven is very hot, you will need to keep an eye on the pizzas as they are cooking. But as a rule of thumb, 4 to 6 minutes should do the trick, so the base is firm but not burnt.
- Garnish with your favourite herbs such as basil. Enjoy!
* Dough recipe is a variation of a Jamie Oliver recipe.
For the dough
- 400g organic pasta flour
- ½ teaspoon of salt
- 1 teaspoon of dried yeast
- 2 tablespoons of olive oil
- 325g water
- 1 tin organic chopped tomatoes
- ½ red onion
- 2 cloves of garlic
- Olive oil
- Salt & pepper to season
You can pretty much include anything else that takes your fancy or things you might have to hand. For example, we used red peppers, red onion, mushrooms, a little grated cheese and some basil to garnish.