Now as you can see, I have made mine into little love hearts because I am a complete sap. However, my mix makes eight small pizzas or about two big ones.
You will need:
200g strong white bread flour
150g self raising flour
Pinch of fast-acting yeast.
2 tablespoons extra virgin olive oil
350ml warm water
For the dough:
- Flour, yeast and 2 teaspoon salt into a large bowl and mix.
- Make a well.
- Mix the oil and water in a jug, then tip into the bowl.
- Use a wooden spoon to work the liquid into the flour – it will seem pretty wet.
- Set the bowl aside for 15 mins. Leaving the dough like this will save you from lengthy kneading later.
- Turn the dough onto a well-floured surface, flour your hands, then knead it very gently for about 2 mins until it is fairly even, soft and bouncy.
- When ready to cook, heat oven to 240C/220C fan/gas 9 or (as hot as it will go).
- Dust a baking sheet flour. Split the dough into 8 or however you want them.
Pictured below is my love pizzas done with a cookie cutter.
So here is the interesting bit – your toppings. Just put on whatever you like. The first picture was home made tomato sauce, cheese and the veggies from the fridge! Peppers, asparagus, tomato. Beautiful. We sometimes mix in a bit of chicken or tuna (all in the name of protein!) and whatever else we fancy.
To make a tomato sauce try a tin of chopped tomatoes, tablespoon of tomato purée and some cooked off onions. I am not going to tell you in stone what else to put in because its all about trial and error for your tastes. I would use salt and pepper, bit of italian seasoning, basil maybe? Depends what kinda mood we are in ; spicy, not spicy.
PLEASE REMEMBER THAT IF YOU ARE USING RAW MEAT IT WILL NEED COOKED SEPERATELY AND ADDED AT THIS POINT!
Once you have your topping organised and ready to go its just a case of popping it onto you pizza base; sauce, cheese, topping and away you go. Cook for about 12 mins in the hot oven until nice and brown round the edge and the cheese is all melted and lovely!!
This is a super yummy recipe and we use it for packed lunches and dinners.
Again these numbers aren’t 100% and depend on what you use but here’s a rough idea of what your a saving!
231 kcalories, protein 6g, carbohydrate 45g, fat 5 g, saturated fat 1g, fibre 3g, sugar 3g, salt 0.53 g
I have made a couple of extra bases and tried freezing them – this is the first time I have done this so I will let you know how they come out once defrosted!
Hope you enjoy it.