Superhealthy pizza

Superhealthy pizza

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(34 ratings)

By

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Cooking time

Prep: 15 mins Cook: 12 mins Plus rising

Skill level

Easy

Servings

Serves 2

The quantities for this are generous, so if you have any leftovers, pop a wedge of cold pizza into your lunchbox the next day

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
479
protein
19g
carbs
78g
fat
13g
saturates
3g
fibre
10g
sugar
9g
salt
1.43g

Ingredients

  • 100g each strong white and strong wholewheat flour
  • 1 tsp or 7g sachet easy-blend dried yeast
  • 125ml warm water

For the topping

  • 200g can chopped tomatoes, juice drained
  • handful cherry tomatoes, halved
  • 1 large courgette, thinly sliced using a peeler
  • 25g mozzarella, torn into pieces
  • 1 tsp capers in brine, drained
  • 8 green olives, roughly chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp olive oil
  • 2 tbsp chopped parsley, to serve

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Method

  1. Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
  2. Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
  3. Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

Recipe from Good Food magazine, April 2009

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Comments

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cherrybabe3's picture
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love the recipe!

5/5

allclare1's picture
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Excellent recipe, I tried it with olives, capers and anchovies as toppings. Really quick to make, easiest pizza base recipe I've found

jpriches's picture
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excellent made with Red onions and added some grated cheddar too yum :)

Cookie Dough's picture
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I've made this several times and it's easy and really yummy, a big hit in our house!

agnies's picture

Well, I made it!
It tasted really good and packed up with vegetables.
I changed the recipe. I went different way about the topping.
Gave up capers, cut down a little tiny bit on the courgettes. Instead I add a few finely sliced mushrooms, a few cherry tomatoes and 1 tablespoon of goat's cheese. My children loved that.

I posted the recipe on my blog
www.bayaderka.blogspot.com

So thanks for sharing the recipe with us!

charwell's picture
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Re the yeast needing sugar, the 'fast action' dried yeast may not need it, it'll say on the packet. To the person whose pizza didn't rise, the most likely reason is that the yeast was out of date. Stale yeast won't work.
I will use a higher proportion of white flour next time - this was a bit heavy even though I rolled it out really thinly. But the biggest thing is there's no cheese on the base! The mozzarella wasn't enough. Next time I'll use tomato puree (I found it hard to drain off the juice) and then a layer of cheese before the other ingredients. But this was a good, easy recipe.

sokelengl's picture

This recipe is really nice and easy to be prepared. I have tried many recipes before, by far this one has the most straight forward instruction. In order to make the pizza dough more flavourful, I let it ferment in room temperature 5-6 hours. After long fermentation period, the dough will become more stretchy and easy to be shaped according to what you want.

Lisa
www.bakingfrenzy.com

sarahll21's picture
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Used this recipe for 2 pizza bases, then just added my own toppings. Had a tuna, onion and mushroom pizza and a ham and artichoke - delicious!
Great pizza recipe, will be doing it again this weekend, only with chorizo and whatever veg are left over in the fridge!

missayse's picture

loved this recipe tasted like a juicy vegetable stuffed pita bread but the stuffing on top :) this was my method i would like to share:

1) 200g strong white bread flour, 50g wholemeal, mixed with 1tsp salt and 1.2 tsp dry active yeast. put into the bread machine and poured in about 130ml warm water mixed with 2 tbsp olive oil..set to dough cycle for about 10mins

2) Bring the dough together to a smooth flat ball and place on a large, lightly floured baking tray .Cover the pizza dough loosely with oiled cling-film, in a warm place till doubled or ready to use

3)Preheat the oven to 220C/425F/Gas 7. Remove the clingfilm from the dough and roll into circle & prick holes all over the dough with a fork.

4) spread topping over leaving a 2.5cm/1in border. Drizzle with oil and season with salt and freshly ground black pepper. Bake in the oven for 15–20 minutes, or until the bread is crisp and golden-brown.

irmgard2's picture
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Wonderful pizza! I made this with a white crust as my husband is not a fan of wholemeal, and also left off the capers, but only because I didn't have any. It reheats really well so is a good option for bringing leftovers for lunch.

addalou's picture

i'm probably wrong but doesn't it need suger to get the yeast working and salt to stop it

that is how bread making works i think

but looks a really good recipe will try i miss pizza

Frantic Flapjack's picture
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The topping was really good and tasted fresh. Yet again, my dough didn't rise though. I took on richard's tip about the water not being too hot but it didn't seem to rise at all.

lucretiaboredyer's picture

Just wondered if the cooook who added the onion and garlic had fried them in some oil to soften first of all? Many thanks. I will definitely try this without the capers as I too am not keen.

Also did anyone else see that mad article about carrots making you more attractive? Wot a load of rubbish. I should therefore at 59 look like a glamour model. What on earth will they come up with next?!!! Do hope I didn't miss anything crucial like I should have been eating them raw all these years ...

emielbax's picture
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haven't tried it yet, but will do this weekend. next week, i write the results. i already know by now, it will be jummie. ;-)

felicityd's picture
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I make this all the time and it's lovely to be able to make pizza at home.

cheriemacdonald's picture
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Lovely fresh tasting pizza. I added peppers to mine just coz I had some in fridge. Really good and easy to make. Made it again the next day and put different cheese (Cheddar) topping on coz had run out of mozzarella, very good. I think it would be a good way of getting children to eat veggies. I made by hand coz not got food processor or bread maker and it still worked very well. Recipe not clear about proving of dough. Before rolling it I left it to double in size in the bowl in a warm place covered with a cloth for about half hour.

richardm's picture

Make sure the water is warm not hot or you kill the yeast and the dough won't rise. Also roll out and leave to prove for 20mins before adding the topping if you prefer.

verysparkyifhungry's picture
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Made this on Friday night. Completely gorgeous and Dave loved it (he liked it better than the pizza restaurant, so I must have done something right!). Easier than the other pizza recipes I've made and quicker. I'll definately be adding this to my favorites.

Frantic Flapjack's picture
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The end result was ok but proving the dough didn't seem to achieve anything. It didn't rise one jot - any ideas why??

nealee's picture

Made this pizza last night (minus the capers) - it was great. I don't have a food processor so made my dough in the bread maker which worked out fine. Definitely will be making this pizza again.

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