Superhealthy pizza

Superhealthy pizza

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(51 ratings)

Prep: 15 mins Cook: 12 mins Plus rising


Serves 2

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
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  • 100g each strong white and strong wholewheat flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 1 tsp or 7g sachet easy-blend dried yeast



    Yeast 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



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 25g mozzarella, torn into pieces
  • 1 tsp capers in brine, drained
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 8 green olives, roughly chopped
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 1 garlic clove, finely chopped
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp chopped parsley, to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. 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.

  2. 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.

  3. Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

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Comments, questions and tips

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28th Apr, 2011
Used this recipe for 2 pizza bases, then just added my own toppings. Had a tuna, onion and mushroom pizza and a ham and artichoke - delicious! Great pizza recipe, will be doing it again this weekend, only with chorizo and whatever veg are left over in the fridge!
14th Mar, 2011
loved this recipe tasted like a juicy vegetable stuffed pita bread but the stuffing on top :) this was my method i would like to share: 1) 200g strong white bread flour, 50g wholemeal, mixed with 1tsp salt and 1.2 tsp dry active yeast. put into the bread machine and poured in about 130ml warm water mixed with 2 tbsp olive oil..set to dough cycle for about 10mins 2) Bring the dough together to a smooth flat ball and place on a large, lightly floured baking tray .Cover the pizza dough loosely with oiled cling-film, in a warm place till doubled or ready to use 3)Preheat the oven to 220C/425F/Gas 7. Remove the clingfilm from the dough and roll into circle & prick holes all over the dough with a fork. 4) spread topping over leaving a 2.5cm/1in border. Drizzle with oil and season with salt and freshly ground black pepper. Bake in the oven for 15–20 minutes, or until the bread is crisp and golden-brown.
15th Feb, 2011
Wonderful pizza! I made this with a white crust as my husband is not a fan of wholemeal, and also left off the capers, but only because I didn't have any. It reheats really well so is a good option for bringing leftovers for lunch.
23rd Jan, 2011
i'm probably wrong but doesn't it need suger to get the yeast working and salt to stop it that is how bread making works i think but looks a really good recipe will try i miss pizza
Frantic Flapjack
15th Jan, 2011
The topping was really good and tasted fresh. Yet again, my dough didn't rise though. I took on richard's tip about the water not being too hot but it didn't seem to rise at all.
8th Jan, 2011
Just wondered if the cooook who added the onion and garlic had fried them in some oil to soften first of all? Many thanks. I will definitely try this without the capers as I too am not keen. Also did anyone else see that mad article about carrots making you more attractive? Wot a load of rubbish. I should therefore at 59 look like a glamour model. What on earth will they come up with next?!!! Do hope I didn't miss anything crucial like I should have been eating them raw all these years ...
7th Jan, 2011
haven't tried it yet, but will do this weekend. next week, i write the results. i already know by now, it will be jummie. ;-)
felicityd's picture
21st Oct, 2010
I make this all the time and it's lovely to be able to make pizza at home.
19th Aug, 2009
Lovely fresh tasting pizza. I added peppers to mine just coz I had some in fridge. Really good and easy to make. Made it again the next day and put different cheese (Cheddar) topping on coz had run out of mozzarella, very good. I think it would be a good way of getting children to eat veggies. I made by hand coz not got food processor or bread maker and it still worked very well. Recipe not clear about proving of dough. Before rolling it I left it to double in size in the bowl in a warm place covered with a cloth for about half hour.
26th Jul, 2009
Make sure the water is warm not hot or you kill the yeast and the dough won't rise. Also roll out and leave to prove for 20mins before adding the topping if you prefer.


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