Pizza! With Super Quick Tomato Sauce

So, during my weekend of diet slippage one of the foods I indulged in was pizza. I tried my best to make it a bit healthier, firstly by having a thin crust base, not deep pan like I used to (it was the second time I’d made thin crust and it came out perfectly again) which comes in at 400 cals for an 11″ pizza. Secondly, although I did have pepperoni I used a tip from Little Leopard Book of precooking the pepperoni in a frying pan to render off some of the fat. I still had plenty of cheese though, I am a cheese addict.

One of the best things about making your own pizzas is you can make them for a fraction of the cost of a takeaway, or even supermarket versions.

This recipe makes enough for 2 pizzas. I made one pepperoni and one mushroom, pepperoni and jalapeno, but of course the choice of topping is up to you!


Dried yeast – 7g sachet

Sugar – 1 teaspoon

Lukewarm water – 5fl oz/150ml (1/3 boiling water to 2/3 cold)

Strong white bread flour – 8oz/225g

Salt – ½ teaspoon

Tomato puree – 5 tablespoons

Water – 8-10 tablespoons

Dried Oregano – 1 teaspoon

Grated Mozzarella – 7oz/200g

Pepperoni – as much as you like!

Mushrooms – 2 per pizza (thinly sliced)

Jalapenos – as much as you can handle!


  1. Stir the sugar and dried yeast into the lukewarm water and leave aside for 15 minutes until it starts to activate.
  2. Put the flour and salt into a bowl, and add the water and yeast.
  3. Use a stand mixer with dough hook (you can use a hand mixer with dough hooks, or just do it the old fashioned way by hand) to combine the mixture on a low speed.
  4. Once the dough has come together knead on a higher speed for 5 minutes.
  5. Remove from the bowl, and knead by hand on a floured surface a couple of times to make sure the dough is smooth and elastic.
  6. Oil the bowl, put the dough back into the bowl, cover and put in a warm place to rise for an hour or until doubled in size.
  7. Meanwhile make this super quick sauce by combining the tomato puree, with enough water (a little at a time) for your desired consistency and the dried oregano.
  8. Heat a frying pan on a low medium heat. Add the pepperoni and render off some of the fat. Drain on kitchen paper until needed.
  9. Preheat the oven to 220°C/Fan 200°C/Gas 7 with your pizza pans inside.
  10. Knock the dough back and divide into two.
  11. Roll out on a floured surface, place on the preheated pizza pans, add the toppings quickly.
  12. Put back in the oven for 8-10 minutes, until the cheese is melted and golden.

I like to serve my pizzas on wooden boards so the bottoms don’t get soggy like they can on a plate, if they last that long!


4 comments on “Pizza! With Super Quick Tomato Sauce

  1. Yum, looks delicious! thank you for sharing will have to try it out have always loved home made pizza.

  2. […] My post for this week is a lovely lamb dish. Over the next few weeks I’ll be blogging about pork and as I’ve just bought a pizza stone I’m going to be giving homemade pizzas a go again. If you can’t wait for that check out my previous pizza posts Deep Pan Pizza and Pizza with Quick Tomato Sauce. […]

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