Easy tomato pizzas

Easy tomato pizzas

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(16 ratings)

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Cooking time

Prep: 10 mins Cook: 12 mins Plus standing and rising

Skill level

Easy

Servings

Makes 8 small pizzas

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
231
protein
6g
carbs
45g
fat
5g
saturates
1g
fibre
3g
sugar
3g
salt
0.53g

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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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.

Recipe from Good Food magazine, September 2009

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Comments

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aimeereanna's picture

Just made these with my 4 year old daughter and we loved them. We took the passata route. Instead of goat/parmasan cheese we used grated mozzarella and popped some mushrooms on and a small drizzle of ev olive oil. 8-10 mins in oven too for us...a must try n great saturday afternoon activity.

lorenzen's picture
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*cook

lorenzen's picture
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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!

reneerh's picture
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Quick, easy and yummy... :o)

lois06's picture
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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.

kkulma's picture
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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!

mrwozza's picture

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.

eleanorisme's picture
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Lovely, had them for dinner. Considering the sizes, they were quite filling.

may use this recipe again.

thatchubbykid's picture

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

becgrigg's picture
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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!

fyswan's picture
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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!!

pariss's picture
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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

fluffy1995's picture
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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.

fluffy1995's picture
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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.

abit50's picture
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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 :)

elizabethr's picture
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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.

khodsdon's picture
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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 :)

jennybridger's picture

do you think the bases could be frozen once made?

covadonga's picture
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I loved it..very easy!!

natalierachel's picture
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Quick and easy yummy pizza. Kids enjoyed them.

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