Fresh topped pizza

Recipe uploaded by

CJ Jackson

1 rating

Recipe by CJ Jackson

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1. Heat oven to 220C/fan 200C/gas 7. Put the flour, salt, olive oil, yeast, rosemary and pepper into a food processor. Pulse until well mixed. With the motor running, add enough water to bring the flour to a soft, but not sticky dough. Tip onto a work surface and knead until it comes together.
2. Halve the dough. If you only have one shelf in your oven and are cooking in batches, wrap one half in cling film. Roll out each half directly onto lightly oiled baking sheets into very thin 25cm/10in rounds. Do not form a rim at the edge. Spread the tomato topping over each piece of dough, almost to the edge. Leave to stand for 15 mins. Bake in the hot oven for 12-15 mins or until the dough is crisp.
3. Lift each round onto a plate and serve warm. Pass the toppings around and let each diner assemble their own pizza.

Make it with mushrooms

Try thinly sliced open mushrooms with chopped garlic spread over the dough, instead of tomato, then drizzle with olive oil.

Per serving

525 kcalories, protein 8g, carbohydrate 93g, fat 18 g, saturated fat 2g, fibre 4g, salt 1.4 g

'The pizzas were great. I loved the idea that each family member could add their own topping - it gave an old family favourite a new twist.'

Latest comments and suggestions

• Lauren Ricci

  18 September 2008

  Lauren Ricci rated and commented on this recipe

  

  Such an amazing wheat/gluten free recipe and so easy to make. I made this for my boyfriend and his parents (all who do eat wheat/gluten) and they loved it!! We followed the recipe exactly and it was just lovely - the great thing is you can basically throw anything on it that you have lying around! Will make again and again!

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• Em's Recipes

  02 October 2008

  Em's Recipes commented on this recipe

  This is a great recipe. I even took out the yeast, and it still tasted good.

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Ingredients

• 200g gluten-free flour
• ½ salt
• 2 tbsp olive oil
• 7g sachet fast-action dried yeast
• 1 tbsp chopped rosemary
• 1 tsp ground black pepper
• 125-150ml warm water
• 210g jar tomatoes bruschetta topping (we used Napolina)

FRESH TOPPING SUGGESTIONS

• 140g mozzarella , thickly sliced
• ½ avocado , thickly sliced
• 70g pack rocket
• cherry tomato , halved
• 4 slices Parma ham
• 4 slices ham
• olive oil
• balsamic vinegar

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 15 mins

Cook 15 mins

Gluten-free

Ingredients

• 200g gluten-free flour
• ½ salt
• 2 tbsp olive oil
• 7g sachet fast-action dried yeast
• 1 tbsp chopped rosemary
• 1 tsp ground black pepper
• 125-150ml warm water
• 210g jar tomatoes bruschetta topping (we used Napolina)

FRESH TOPPING SUGGESTIONS

• 140g mozzarella , thickly sliced
• ½ avocado , thickly sliced
• 70g pack rocket
• cherry tomato , halved
• 4 slices Parma ham
• 4 slices ham
• olive oil
• balsamic vinegar

Per serving

525 kcalories, protein 8g, carbohydrate 93g, fat 18 g, saturated fat 2g, fibre 4g, salt 1.4 g

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