Lactose-free pizza
- Preparation and cooking time
- Prep:
- Cook:
- plus rising
- Easy
- Serves 2 - 4
Ingredients
- 100ml passata
- 1 garlic clove, crushed
- ½ tsp dried oregano
- 50g Parmigiano-Reggiano 40g finely grated, 10g shaved with a veg peeler
- small handful of capers, pitted olives, sliced pepperoni or pickled jalapenos (optional)
- handful of rocket
- 1 tbsp extra virgin olive oil
For the pizza dough
- 300g strong white bread flour, plus extra for dusting
- 7g sachet fast action yeast
- 1 tsp fine sea salt
- 2 tbsp olive oil, plus more for the bowl
Method
- STEP 1
To make the pizza dough, tip the flour into a bowl, put the yeast on one side and the salt on the other. Make a well in the centre and pour in 200ml warm water and the olive oil. Mix together with your hands to form a rough dough, then tip onto a lightly floured work surface and knead for 8-10 mins until smooth and springy. Put into an oiled bowl, cover with a tea towel and leave to rise until doubled in size, about 1 hr.
- STEP 2
Heat the oven to 240C/220C fan/gas 9 and put a baking sheet inside to heat up. Knock the dough back into the bowl, then divide into two balls. Press the dough balls into flat rounds on a floured work surface, then roll into 5mm thick pizza bases, about 25cm wide. Transfer to two sheets of baking parchment.
- STEP 3
Mix the passata, garlic and oregano in a small bowl with some seasoning. Spoon the sauce over the bases, leaving a 1cm border. Scatter with the finely grated cheese and any of the toppings, if you like. Transfer the pizzas, cooking one at a time, onto the preheated tray with the baking parchment. Bake for 10 mins until the crusts are golden and crisp. Repeat with the remaining pizza.
- STEP 4
Top the pizzas with the rocket and the cheese shavings, then drizzle over the oil to serve.
