This dough can be used as a base for lots of different things and is pretty WW friendly. DH told me the pizza below was the best pizza he’d ever eaten – high praise from a pizza addict!
Dough
250g plain flour
250g strong white flour
1.5 tsp salt
1tsp easy blend instant dried yeast
1tbsp olive oil
Frylight
Note – this makes MASSES of dough – it can make (perfectly reasonably sized) 4 pizzas which each serve 2.
1. Mix the flour, salt and yeast in a bowl.
2. Add the oil and 325ml warm water and mix.
3. Flour your hands – and work surface if you’re me – and knead for at least 10mins.
4. Put the dough in a clean bowl (with a few sprays of frylight – it’s to stop it sticking and you could use olive oil instead but I figure the less oil the better) and cover with a tea towel. You’re supposed to leave it at least an hour but I tend to leave it for two to two and a half hours to make sure it’s doubled in size.
5. Take it out and punch it a few times until it’s back to it’s normal size.
6. If you’re not using all this at once (pretty unlikely I’d guess!) then split it up, wrap it tightly in clingfilm, then in tin foil, and freeze. When you’re ready to use it it’ll take about 4 hours to come back to room temperature.
Spicy Pizza (serves 2, 7PP for the dough, 1PP for the cheese, +PP for any toppings you choose):
1/4 of your dough
1 can chopped tomatoes
Bay leaf
Thyme (I am lazy and use dried – fresh would probably be nicer)
Veg of your choice to roast – I like an onion, a red pepper and a chilli
40g half fat cheese (I love Davidstow cheddar – it really doesn’t taste low in fat!)
Anything else you’d like on top – remember to point whatever you choose
Personally I like this pizza best when it’s kept vegetarian, though it’s also nice with chorizo. Chorizo is very high in points but a little goes a really long way when it’s finely chopped.
1. Roughly chop up your chosen veg and shove them in the oven with a bit of frylight. How long they take to roast will depend on what you’ve chosen, but 45 minutes is a good bet.
2. Put some frylight in a frying pan, add your tin of tomatoes, bay leaf and a teaspoon or so of thyme and simmer for about 45 minutes until the tomatoes have reduced and gone all gooey and delicious!
3. Roll out your dough very thinly and BEFORE you put any toppings on, carefully put it on a baking tray. At this point you need to turn your oven up as high as it’ll go.
4. Spread your tomatoes, add your roasted veg and scatter your cheese – not too close to the edges.
5. Put it in the oven for about 10 minutes.
6. Devour.
Please let me know what you think here.