Ah, pizza and January – an unusual combo, no? Well, it can be, if you order a big fat Domino’s with extra cheese and pepperoni! Or you could make a healthier, homemade pizza and top it with lots of vegetables. (Or, in my case, lots of ham as I still have SO MUCH LEFT!!)
Pizza making at home is without a doubt worth it – the results are always soooo good, but it does take all day to prove the dough, which isn’t always possible. So here is my compromise recipe. This pizza recipe is 50/50 wholemeal and white strong bread flour, and there is yeast in there. I did give a 1/2 hour prove, but if you don’t have time, just skip it.
The real test was whether the kids would like it – and all 3 who ate it, did. Top with whatever you like. The tomato sauce I used was simply whizzed up tinned plum tomatoes, seasoned. Use passata (which is basically exactly that). Not having to make a tomato sauce also massively saves time.
Makes: 2 pizzas
Takes: 45 mins approx (with one short prove)
Ingredients:
- 100g strong white bread flour
- 100g wholemeal bread flour
- 7g yeast
- 125ml warm water
Topping ideas:
- Seasoned (pinch salt and pepper) passata (or whizzed up plum or chopped toms), mushrooms, ham, red onion, Parmesan, rocket, extra virgin olive oil or garlic oil.
Instructions:
- Add yeast to warm water and mix.
- Mix flours and salt. Add yeasty water to flour mix.
- Being together and work into a dough – add a little more water if necessary.
- Work dough for 2 mins or so. Prove for 1/2 hour or longer if possible – if it’s not possible just skip this part (rolling out will be harder if you don’t’ but it’s still fine).
- Roll out to oblongs and pop on trays.
- Top with whatever you like, drizzle with oil and bake for 12 mins.
- Add rocket after cooking if using.
Watch the video here:
