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!
- Stir the sugar and dried yeast into the lukewarm water and leave aside for 15 minutes until it starts to activate.
- Put the flour and salt into a bowl, and add the water and yeast.
- 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.
- Once the dough has come together knead on a higher speed for 5 minutes.
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 220°C/Fan 200°C/Gas 7 with your pizza pans inside.
- Knock the dough back and divide into two.
- Roll out on a floured surface, place on the preheated pizza pans, add the toppings quickly.
- 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!