Makes 2 x 12 inch Pizzas.
Recipe for base adapted from Low-cholesterol-food.com.
Ingredients for the base:
2 1/2 Cups plain flour (& more for non-stick purposes when kneading)
1/4 Teaspoon/dash of salt
1/4 Packet of Fast-action yeast
1 Cup warm water
1 Tablespoon olive oil
For best results, use a pizza tray with holes in the bottom!
Ingredients for the sauce:
1 Tin of chopped tomatoes
8 Tablespoons tomato ketchup (or till it’s sweet enough for your tastes)
Italian/mixed Herbs, pepper, garlic to taste. (I used one clove)
Toppings I used:
Onions, peppers, cherry tomatoes (so much better than tinned/chopped ones), sweetcorn.
Toppings that I totally would have used if I had them in: Balsamic vinegar, Redwood facon & gherkins. Maybe even some Mozarella Cheezly, but the base is so flavoursome you barely miss the cream.
1. If you have active dry yeast instead of the fast-action stuff, before you add it to the mixture be sure to:
mix a little sugar into the warm water, sprinkle the yeast on top and wait for ten minutes or until it gets foamy.
2. Mix the flour, water (if you’re using fast action yeast & therefore haven’t already used it in step one), oil salt and yeast together in a bowl.
3. Knead on a floured surface for approximately 6-8 minutes so the dough is still a bit elasticy. Add more flour if needs be.
4. Separate into two balls, cover in cling film and leave out for 20-30 minutes to rest.
5. Preheat oven to 220° C or 180° if you have a fancy fan-assisted oven.
6. When the dough is ready, stretch it out over the tray so it’s thin but not transparent in any places. It needs to hold a helluva lot of sauce, so make sure you fold in a good crust too. I did each pizza separately as I am poor and only have one tray.
7. Pre-bake your base for 5-10 minutes. It needs to firm up enough to carry the motherload of sauce you’re about to make.
8. Add all the ingredients for the sauce together in a bowl. Sweeten up with ketchup and flavour with herbs to your satisfaction. When base is ready, cover with approx. half of mixture and top with vegetables/faux meats of your choice.
9. Bake for a further 10-20 minutes & serve. Note: if eating with hands, use of napkins/bibs is advised.
* TOP TIP * Roll a dough ball in a bit of olive oil, bag it and freeze it for a rainy day.