Recipe: Simple Pizza
- 2 1/4 Cups all purpose flour
- 1 Cup lukewarm water
- 2 1/4 teaspoon active dry yeast
- 1 teaspoon honey
- 1 cup shredded skim mozzarella cheese
- 3 tablespoons tomato paste mixed with 1 1/2 tablespoons water
- 200g Turkey pepperoni
- 1 tomato, deseeded and chopped (and any other vegetables you can sneak on)
- Olive Oil spray
- Dissolve the honey in the water. Add the yeast and allow to sit in a warm place for five minutes (the yeast should bubble a little).
- Add the water to the flour and mix until it is combined into a workable ball.
- Knead the dough for about 5 minutes or until smooth and elastic. Spray the dough with a little olive oil, cover with plastic wrap and allow to rest in a warm place for 45 minutes or until doubled in size. (This makes enough to fill my 40 cm perforated pizza tray, it may seem like drama, but making it you up to 50 calories per slice and personally I find kneading dough quite therapeutic).
- Preheat the oven to 400 degrees f. Spray the pizza pan with olive oil spray and spread the dough over the pan. Bake the dough (untopped) in the oven for 8 minutes, this will begin to crisp the dough and avoid that sogginess that you can sometimes get from home made pizza.
- Remove the dough from the oven, top with tomato paste pepperoni, tomato and cheese. Spray the pizza with olive oil spray.
- Return to the oven and bake for 25 minutes or until the cheese is melted and the crust begins to brown at the edges.
(Yields 8 Slices (or as many as you want to cut it into really, but I need a benchmark to work out the nutritional information))
|228||7 g||345 mg||30 g||2g||12 g|
I would love to say serve this with a salad, but good luck getting kids to eat salad if pizza is the alternative. If serving kids though, I sometimes find this pizza works well cut into squares rather than wedges, so it is easier to eat. Do bear in mind though I have had the “pizza doesn’t look like that” comment when not strictly adhering to the traditional wedge method of presentation when serving anyone under the age of 25.Bookmark this on Delicious