Bake-from-the-freezer pizzas

Bake-from-the-freezer pizzas

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(1 ratings)

Prep: 30 mins Cook: 15 mins Plus rising

Easy

Serves 6
Eat now or for later for the ultimate fast food without the guilt

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal380
  • fat13g
  • saturates7g
  • carbs51g
  • sugars4g
  • fibre5g
  • protein18g
  • salt2.53g
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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
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Make up the bread dough following pack instructions, and transfer to an oiled bowl to rise for about 1 hr.

  2. 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.

  3. 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.

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Comments (1)

mandinga's picture
5

These are fantastic. I make three big ones every couple of months with various different veggie toppings and I always have a last minute, healthy dinner for two to stick in the oven.

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