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Recipe by Jane Hornby

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1. Video tutorial: Kneading dough

1. For the dough, put the flour, yeast and 2 tsp salt into a large bowl and mix. Make a well. Mix the oil and water in a jug, then tip into the bowl. Use a wooden spoon to work the liquid into the flour - it will seem pretty wet. Set the bowl aside for 15 mins. Leaving the dough like this will save you from lengthy kneading later.
2. Turn the dough onto a well-floured surface, flour your hands, then knead it very gently for about 2 mins until it is fairly even, soft and bouncy. Return the dough to the bowl, cover with oiled cling film, then let it rise in a warm place (or in the fridge overnight) until doubled in size.
3. When ready to cook, heat oven to 240C/220C fan/gas 9 or as hot as it will go, then put a baking sheet in on a high shelf. Dust another sheet with flour. Split the dough into 8, then roll 3 balls thinly into rough circles. Lift onto the floured sheet. Smear over a thin layer of the sauce, scatter over a few slices of tomato, season, then add sliced goat's or grated Parmesan cheese if you want to. Slide the sheet on top of the heated sheet. Bake for 12 mins or until golden and crisp and the tomatoes are starting to caramelise around the edges. Top with any fresh toppings, then drizzle with more olive oil to serve.

231 kcalories, protein 6g, carbohydrate 45g, fat 5 g, saturated fat 1g, fibre 3g, salt 0.53 g

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• Natalie

  21 August 2009

  Natalie rated and commented on this recipe

  

  Quick and easy yummy pizza. Kids enjoyed them.

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• amazing

  12 September 2009

  amazing rated and commented on this recipe

  

  I loved it..very easy!!

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• jenny

  15 September 2009

  jenny commented on this recipe

  do you think the bases could be frozen once made?

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• ktlou

  30 September 2009

  ktlou rated and commented on this recipe

  

  Yummy recipe! Will definately be making this again, but think I might make the dough in advance!! Very plyable dough though, got it really thin :)

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• Elizabeth

  01 October 2009

  Elizabeth rated and commented on this recipe

  

  Very yummy, so easy and a pizza topping for everyone! Love the roast tomato sauce as adds a really tasty base (usually use tinned tomatoes). Great for a Saturday night feast.

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Ingredients

FOR THE DOUGH

• 450g strong white bread flour , plus more to dust
• 7g sachet fast-action yeast
• 2 tbsp extra-virgin olive oil , plus extra to serve
• 350ml warm water

FOR THE TOPPING

• about 5 tbsp roast tomato sauce (see tip below), or stir together 100ml passata and a crushed garlic clove
• 8 tomatoes (green, orange, red, yellow - all different shapes and sizes)
• your choice of toppings: goat's cheese (with rind), grated Parmesan or Parmesan shavings, handful rocket, prosciutto

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Difficulty and servings

Makes 8 small pizzas

Preparation and cooking times

Prep 10 mins

Cook 12 mins

plus standing and rising

Vegetarian, Low-fat

Ingredients

FOR THE DOUGH

• 450g strong white bread flour , plus more to dust
• 7g sachet fast-action yeast
• 2 tbsp extra-virgin olive oil , plus extra to serve
• 350ml warm water

FOR THE TOPPING

• about 5 tbsp roast tomato sauce (see tip below), or stir together 100ml passata and a crushed garlic clove
• 8 tomatoes (green, orange, red, yellow - all different shapes and sizes)
• your choice of toppings: goat's cheese (with rind), grated Parmesan or Parmesan shavings, handful rocket, prosciutto

231 kcalories, protein 6g, carbohydrate 45g, fat 5 g, saturated fat 1g, fibre 3g, salt 0.53 g

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