A healthier option than ringing the local takeaway.
Ingredients
- 300 g strong flour
- 30 g fresh yeast
- 115 g whole meal flour
- 250 ml warm water
- 2 tsp olive oil
- 1 tsp sugar
- 350 g chopped tomatoes
- 2 each chopped shallot
- 1 each clove crushed garlic
- 20 g chopped thyme
- 20 g chopped parsley
- 20 g chopped basil
- 2 each buffalo mozzarella (or grated mozzarella)
- 100 g fresh baby spinach
- 0.5 each sliced red pepper
- 0.5 each sliced yellow pepper
- other toppings
- sweet corn
- pineapple
- ham
Method
- Tomato Sauce
- Begin by heating a large pot and adding a drizzle of olive oil.
- Add in the diced shallot and thyme, turn these over a low heat until the shallots begin to soften.
- Now add the garlic and the chopped tomatoes.
- Allow this to simmer for 10 minutes before adding the remaining herbs. Place in a blender and blend until smooth. Set this to one side ready to put onto the pizza dough.
- Pizza Dough
- In a large bowl, dissolve sugar in warm water and blend in the yeast.
- Allow to stand for 5 minutes.
- Stir the olive oil into the yeast mixture, then mix in the whole wheat flour and a little over half of the plain flour until dough starts to come together.
- Tip dough out onto a surface floured with the remaining flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.
- Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
- When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into your desired pizza size.
- Form into a tight ball. Let rise for about 45 minutes, until doubled.
- Preheat the oven to 425°F (220°C).
- Roll a ball of dough with a rolling pin until it will not stretch any further.
- Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust.
- When the circle has reached the desired size, place on a well oiled pizza pan.
- Top the pizza with a little of the tomato sauce and a selection from the toppings above.
- Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
