Easy tomato pizzas

Easy tomato pizzas

These colourful, flavour-packed pizzas are low-fat and delicious too

Difficulty and servings

Easy

Makes 8 small pizzas

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 12 mins

plus standing and rising
Vegetarian

Vegetarian, Low-fat

Method

  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.
Try

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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Latest comments and suggestions

Results 1-20

  • Binder photo Natalie

    21 August 2009

    Natalie rated and commented on this recipe

    5 stars

    Quick and easy yummy pizza. Kids enjoyed them.

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  • Binder photo amazing

    12 September 2009

    amazing rated and commented on this recipe

    5 stars

    I loved it..very easy!!

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  • Binder photo jenny

    15 September 2009

    jenny commented on this recipe

    do you think the bases could be frozen once made?

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  • Binder photo ktlou

    30 September 2009

    ktlou rated and commented on this recipe

    5 stars

    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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  • Binder photo Elizabeth

    01 October 2009

    Elizabeth rated and commented on this recipe

    5 stars

    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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  • Binder photo missgumby

    30 December 2009

    missgumby rated this recipe

    4 stars

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  • Binder photo Lisa

    27 January 2010

    Lisa rated this recipe

    5 stars

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  • Binder photo Abbie True

    15 June 2010

    Abbie True rated and commented on this recipe

    5 stars

    Really really yummy with a nice thin base which was very easy to roll. I managed also to make 5 large pizzas with the base :)

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  • Binder photo fluffy1995

    23 July 2010

    fluffy1995 rated and commented on this recipe

    1 stars

    this recioe is awfull. the bace has a weird hard texture to it. i will mever try it agian. people dont make the same mistakei did and make this use one of the other better recipes on this website.

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  • Binder photo fluffy1995

    23 July 2010

    fluffy1995 commented on this recipe

    this recioe is awfull. the bace has a weird hard texture to it. i will mever try it agian. people dont make the same mistakei did and make this use one of the other better recipes on this website.

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  • Binder photo AngelCake

    19 August 2010

    AngelCake rated and commented on this recipe

    5 stars

    Really impressed with this recipe as I've made pizza in the past that has come out a bit thick and soggy, this made two good sized pizzas (used half the amount suggested) Made with strong wholemeal flour and topped with the roasted tomato sauce (yum!!) mozzerella, basil, mushrooms and salami. Will be making again soon

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  • Binder photo moonstone

    11 September 2010

    moonstone rated and commented on this recipe

    4 stars

    Fairly easy to do, I did quite well on my first attempt, however found the passata a bit runny and my pizza wasnt stiff! lol Better luck next time. It tasted so much better than the cheap frozen ones I normally eat!!

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  • Binder photo becgrigg

    14 January 2011

    becgrigg rated and commented on this recipe

    4 stars

    great recipe. just needed to add a bit of extra water than stated in recipe. nice chewy crust and liked it even more when it was a bit overcooked!

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  • Binder photo ThatChubbyKid

    12 April 2011

    ThatChubbyKid commented on this recipe

    Sooo much flavour!! I tried jamie oliver one before and it was absolutly bland. Definitly would reccomend it to a friend.

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  • Binder photo Eleanor

    20 June 2011

    Eleanor rated and commented on this recipe

    4 stars

    Lovely, had them for dinner. Considering the sizes, they were quite filling. may use this recipe again.

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  • Binder photo Mr Wozza

    11 January 2012

    Mr Wozza commented on this recipe

    Great home made pizza. However it is promoted as a 'without the calorie' option. The recipe quotes 231 calories per portion (ie one pizza) without stating how much, cheese is added to the topping (Parmasan and hard goatrs cheese are both 395cal per 100g) it is therefore not possible to accuratly calculate the calorific content.

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  • Binder photo Kasia

    02 February 2012

    Kasia rated and commented on this recipe

    5 stars

    Easy and simply delicious - my boyfriend was surprised to see pizzas without any cheese on them, but we both enjoyed them enormously. We chose to try pizzas with tomato sauce, rocket and 1) goat cheese and rocket or 2) prosciutto. I totally recommend it!

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  • Binder photo rona20

    11 May 2012

    rona20 rated and commented on this recipe

    5 stars

    Good dough recipe i've made it twice now. made the dough in the morning and left to rise till tea time. I got 4 pizzas roughly 10 to 12 inch and just did my own toppings.

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  • Binder photo Renee

    18 July 2012

    Renee rated and commented on this recipe

    5 stars

    Quick, easy and yummy... :o)

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  • Binder photo Lorenzen

    06 September 2012

    Lorenzen commented on this recipe

    I LOVE this recipe and so do my husband and family. I'm a fan of traditional, super-thin pizzas and these turn out better than most restaurants'. Great too about pre-heating one of the trays - pizzas cool in under 10minutes and are crisp and delicious!

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Difficulty and servings

Easy

Makes 8 small pizzas

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 12 mins

plus standing and rising
Vegetarian

Vegetarian, Low-fat

Ingredients

FOR THE DOUGH

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

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