I LOVE pizza! But the problem with shop-bought or takeway pizza is that it’s normally covered in cheese and/or olive oil. Now don’t get me wrong, I love cheese too! But I’m trying to lose weight so that’s hardly ideal. There is cheese on this healthy pizza but it’s reduced fat mozzarella.
This recipe is really easy and there’s a definite satisfaction of making your own.
- Preheat your oven to 200 degrees C with your baking tray or pizza stone in it. (This helps to cook the bottom of your pizza.)
- Weigh out 200g of plain flour, you don’t need anything special; I use Sainsbury’s Basics, which costs just 55p for 1.5kg. Add half a 7g sachet of fast action yeast and a pinch of salt. Measure 200ml of tepid water and slowly add it to the dry ingredients, mixing as you go. You won’t need all the water so don’t add it all at once.
- Knead the dough for about 5 minutes, use plenty of flour on your worktop as I normally find it’s quite sticky.
- Place the dough back in the bowl and cover with cling film. Leave for 20 minutes or so to prove.
- Turn the dough back out onto the worktop and knock out the air. Divide the mixture into two and roll out each half. It can be quite thin so just roll it to a shape that best fits your tray. Put each pizza base on a piece of baking paper so it’s easy to move and doesn’t get stuck to your tray or pizza stone.
- Now for the topping. About half a jar of Belazu smoked paprika tomato paste mixed with about a tablespoon of tomato puree is plenty for both pizzas. For a really smokey flavour you could just use the Belazu paste but it’s a little pricey so combining it with regular tomato puree that most people have in the cupboard at home makes it go further.
- Slice up roasted red pepper from a jar (avoid the ones in oil), a couple of slices of parma ham, a handful of cherry tomatoes and a ball of reduced fat mozzarella. I use the Sainsbury’s Be Good to Yourself one. Divide the topping between the two pizzas and arrange how you want. Thinking about it, it would be nice to add a few leaves of fresh basil too.
- Transfer each pizza onto the preheated baking tray, or pizza stone if you have one, and cook for about 15 minutes.
Serve with a fresh green salad.
This recipe is enough to feed four if you serve the pizza with lots of salad and perhaps some garlic bread, but really it’s best for two!
- Plain flour
- Fast action yeast
- Belazu Smoked Paprika and Tomato Paste
- Tomato puree
- Karyatis Roasted Red Peppers (or similar)
- Parma ham (San Daniele or any other cured ham would work just as well)
- Cherry Tomatoes
- Reduced Fat Mozzarella Ball
- Fresh Basil
The best thing about homemade pizza is that you can top it with what you like. Sweetcorn, mushrooms, pineapple – whatever floats your boat. It’s also not your normal ‘diet food’ so hubby will happily eat it too! This pizza still feels like a treat and it tastes amazing.
Do you make your own pizza? What’s your favourite topping?