Easy tomato pizzas
These colourful, flavour-packed pizzas are low-fat and delicious too
Difficulty and servings
Makes 8 small pizzas
Preparation and cooking times
Prep 10 mins
Cook 12 mins
plus standing and rising
Vegetarian, Low-fat
- 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.
- 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.
- 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.
Roast tomato sauce
Put 1kg/2lb 4oz halved, ripe tomatoes onto 1 large or 2 smaller baking trays. Slice 3 garlic cloves and scatter around. Add a few thyme sprigs if you like. Season well, drizzle with 5 tbsp good olive oil and scatter with a pinch caster sugar. Roast at 200C/180C fan/gas 6 for 1 hr until the tomatoes are collapsed and slightly golden on the tops. Take out any big herb sprigs, then tip into a processor and whizz until smooth. Chill for up to 2 weeks or freeze for up to 3 months.
231 kcalories, protein 6g, carbohydrate 45g, fat 5 g, saturated fat 1g, fibre 3g, sugar 3g, salt 0.53 g
Recipe from Good Food magazine, September 2009.
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http://www.bbcgoodfood.com/recipes/12389/
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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, sugar 3g, salt 0.53 g
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