
The quantities for this are generous, so if you have any leftovers, pop a wedge of cold pizza into your lunchbox the next day
Nutrition and extra info
- Healthy
- Vegetarian
Nutrition: per serving
- kcal479
- fat13g
- saturates3g
- carbs78g
- sugars9g
- fibre10g
- protein19g
- salt1.43g
Ingredients
- 100g each strong white and strong wholewheat flour
Flour
fl-ow-erFlour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 1 tsp or 7g sachet easy-blend dried yeast
Yeast
yee-stYeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 125ml warm water
For the topping
- 200g can chopped tomato, juice drained
- handful cherry tomatoes, halved
- 1 large courgette, thinly sliced using a peeler
Courgette
corr-zjetThe courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 25g mozzarella, torn into pieces
- 1 tsp capers in brine, drained
Capers
kay-perCapers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 8 green olives, roughly chopped
Olive
ol-livWidely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 1 garlic clove, finely chopped
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp chopped parsley, to serve
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Method
Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.
Comments, questions and tips
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