Easy tomato pizzas

Easy tomato pizzas

  • 1
  • 2
  • 3
  • 4
  • 5
(21 ratings)

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


Makes 8 small pizzas
These colourful, flavour-packed pizzas are low-fat and delicious too

Nutrition and extra info

  • Vegetarian


  • kcal231
  • fat5g
  • saturates1g
  • carbs45g
  • sugars3g
  • fibre3g
  • protein6g
  • salt0.53g
Save to My Good Food
Please sign in or register to save recipes.


    For the dough

    • 450g strong white bread flour, plus more to dust
    • 7g sachet fast-action yeast



      Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

    • 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)



      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • your choice of toppings: goat's cheese (with rind), grated Parmesan or Parmesan shavings, handful rocket, prosciutto


    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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    25th Feb, 2017
    The dough is absolutely lovely & we will definitely be making this again. We didn't follow the recipe for the toppings as we just added whatever we wanted but the dough is a winner!
    8th Nov, 2015
    Great recipe, easy to follow and they taste delicious, have made this loads of times since discovering it!
    GarethHillen's picture
    6th Aug, 2015
    GarethHillen's picture
    3rd Aug, 2015
    Great recipe! Really delicious! Dough was a bit moist but that could have been my fault - first time :)
    31st Mar, 2015
    Good recipe, only thing I found was 350ml of water was too much and I couldn't roll out the dough, used 250 instead and it worked much better!
    17th Nov, 2012
    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.
    6th Sep, 2012
    6th Sep, 2012
    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!
    18th Jul, 2012
    Quick, easy and yummy... :o)
    11th May, 2012
    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.


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.