Serves : 3 - 6
Preparation Time: 15 minutes
Cooking Time: 10 - 12 minutes
- 450g plain flour
- 1 tbsp baking powder
- ½ tsp sea salt
- Freshly ground black pepper
- 230ml semi skimmed milk
- 400g passata
- 1 tbsp tomato puree
- 2 tsp dried oregano
- 1 pinch caster sugar
- 1 tbsp olive oil
- 100g reduced fat extra mature cheddar, grated
- 1 ball reduced fat mozzarella, roughly torn
- 10g freshly grated Parmesan
- 1 tbsp basil leaves
- blue cheese
- thickly sliced mushrooms
- jarred peppers/artichokes
- tinned drained tuna, in spring water
- mixed olives
- thin sliced ham
- flavoured chicken pieces
- baby spinach leaves
- chilli flakes
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Preheat the oven to as high as it will go.
Tip the flour, baking powder, salt and plenty of black pepper into a bowl and whisk together.
Add the milk and mix to a rough dough. Dust the work surface with some flour then tip the dough out and knead lightly until just smooth.
Divide in half and roll each piece into a ball. Roll out to a rough rectangle, the size of a baking tray and about 5mm thick. If you like a thicker pizza crust, roll it slightly thicker.
Place each rectangle of pizza dough onto a sheet of baking parchment set onto an oven tray.
Pour the tomato passata into a bowl, add the puree, half the dried oregano, the sugar, olive oil and black pepper and mix until combined.
Spoon the mixture over the pizza oblongs, leaving a 1cm gap around the outside.
Scatter with half the cheese then add whichever toppings you fancy. Scatter the remaining cheese and oregano over the top.
Place into the oven to bake for 10-12 minutes until just crispy around the edges and the cheese melted.
Slide onto serving boards and cut into pieces. Serve straightaway with extra black pepper and some basil leaves.