Bake-from-the-freezer pizzas
Eat now or for later for the ultimate fast food without the guilt
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 15 mins
plus rising
Vegetarian
- Make up the bread dough following pack instructions, and transfer to an oiled bowl to rise for about 1 hr.
- Knock back in the bowl by squashing all the air out of the dough with your fist. Divide the dough into 6 and roll each one on a lightly floured surface to a circle about 18cm in diameter. Put dough you're not using under a damp tea towel or oiled cling film to stop it drying out.
- Put the pizza bases on large oiled baking sheets - you may need 2 or 3. Spread 1 tbsp sauce or passata on each base, then scatter on the basil, tomatoes, mozzarella and Parmesan (or whatever you fancy). You can freeze the pizzas now, if you like, on the baking sheet, wrapped in cling film. Or if eating straight away, heat oven to 240C/220C fan/gas 9. Cook for 8-12 mins, until crisp and golden. To cook from frozen, remove the cling film and heat oven to 220C/200C fan/gas 7. Bake for 10-14 mins until crisp and golden.
Short on freezer space?
Don't wrap the pizzas and trays with cling film, open freeze instead. As soon as the pizzas are frozen solid, lift them off the trays and stack, using sheets of greaseproof paper or baking parchment in between. Then wrap the whole stack in cling film, or put in a large freezer bag - perfect if you'll be grabbing just one or two at a time.
PER SERVING
380 kcalories, protein 18g, carbohydrate 51g, fat 13 g, saturated fat 7g, fibre 5g, sugar 4g, salt 2.53 g
Recipe from Good Food magazine, June 2011.
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http://www.bbcgoodfood.com/recipes/1363653/
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Ingredients
- 500g pack bread mix or pizza base mix
- little plain flour , for rolling
- 6 tbsp tomato pasta sauce or passata
- small bunch basil leaves , shredded
- 18 cherry tomatoes , halved
- 250g ball mozzarella torn (dry well with kitchen paper, to keep the base crispy)
- 25g Parmesan (or vegetarian alternative), grated
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The quantities for this are generous, so if you have any leftovers, pop a wedge of cold pizza into your lunchbox the next day
27
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 15 mins
plus rising
Vegetarian
Ingredients
- 500g pack bread mix or pizza base mix
- little plain flour , for rolling
- 6 tbsp tomato pasta sauce or passata
- small bunch basil leaves , shredded
- 18 cherry tomatoes , halved
- 250g ball mozzarella torn (dry well with kitchen paper, to keep the base crispy)
- 25g Parmesan (or vegetarian alternative), grated
PER SERVING
380 kcalories, protein 18g, carbohydrate 51g, fat 13 g, saturated fat 7g, fibre 5g, sugar 4g, salt 2.53 g
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22 April 2012
Mandinga rated and commented on this recipe
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