homemade pizza

[surprisenumber3]

Anyone can an easy recipe for a yummy nutritional homemade pizza please?

get some bread mix ( packet as its quick) directions on the packet.

then top with low fat/half fat cheddar.

use a jar of pasata .or make your own
( chop some nice tom's add little sugar and herbs and reduce heat and reduce the consistancy)

then get the kids to decide what they like and get them to make them and chuck in oven for 15 mins.

ham.pineapple.sweetcorn.pepperoni.peppers.

they realy only take min's to make

or you can use flat breads and just put the topings on . and bake till every things melted.

I usually use Jamie's Pizza Recipe.

If just making one or two, I would half the quantities that he has quoted.

I absolutely rock it when it comes to making homemade pizza

Very happy to share my recipe.

Dough:
500g of bread flour
250ml warm water
1 packet of dry yeast
pinch of salt
3 tablespoons of olive oil

Make dough about 2 hours before hand,
Mix flour, yeast, oil and water together with a fork until kneadable.
Knead the dough on floured surface until supple.
Cover in a clean bowl and place in a warmish area for at least 1 hour.

Meanwhile make the tomato sauce by putting a tin of tomatoes with a clove of garlic, some basil, 1/2 tsp of sugar and a good glug of olive oil in a pan and simmer for about 15 to 20 minutes until it's thick.

When the dough is ready, divide it into two and spread it on 2 lightly oil and floured baking sheets.

Divide the tomato mixture between the two bases.

Have fun deciding what toppings to use. I like putting onions, peppers, mushrooms, olives and cheese on mine. Another nice combination is feta cheese, olive, red onion and tomato.

my best tip would be make twice as much dough and passata-based tom sauce, then freeze them in the freezer - so all you need to do next time is defrost and add toppings - great when you fancy pizza but not the faff and so much cheaper and better for you than dominos or v salty bought frozen pizzas.

I use this recipe, which makes nearly instant pizza dough. I always double it, and it turns out fantastic. It's usually quicker than takeaway

Always use Jamies recipe (jamies italy) like Whirling. It makes the best pizzas ever.

Also to avoid a soggy bottom (haha - ) use an aerated pizza baking tray thing (I got mine from tesco for £5)

I use the Pampered chef Pizza stone dish and my pizzas come out lovely and crisp all around they also stay hot for longuer. You should try it. I also make some home made ones sometime with a mayonnaise base instead of tomato sauce. You can check the details for the Pizza stone on this page and I have got the recipes if you want but I don't know how to attached them here. So check the page!

I add a couple of eggs to the bread and yeast. It gives a nice even crust.

I make my sauce by sauteeing onions and garlic, and then adding a tin/carton of chopped tomatoes and half a tube of tomato puree.

I prepare a variety of toppings in separate dishes and everyone can choose their own space on the pizza.

I use primarily mozzarella cheese, but with a bit of cheddar for luck.

I know it sounds a bit eek but for a great vegetarian pizza use grated carrot on top of the base sauce then diced red onion, finely chopped peppers, brocolli, sweetcorn, pineapple and finally cheese. Really delicious and loads of healthy veggies!

I use a scone dough for homemade pizzas.
They are ready within 30 minutes from start to finish!

To Littlelapin - Hi how are you? Did you see my advert. No response yet!

When i was growing up our italian lodger used to charm the local breadshop into selling him some uncooked dough. He then only had to do the toppings + slam it into the oven

The other thing he used to make was fried pizza. he would put v small balls of dough into a deep fat frier until cooked (looked a bit mini doughnuts). We would then top them with tomato sauce and a tiny piece of mozarella. so so yummy

Like MrsJamin I make twice the quantity or more and freeze together with tomato sauce. I use Delia's recipe.

My best tip is to whack the oven as high as you possibly can to make the dough cook as crisply as possible - got this from that Heston Blumenthal tv programme and it really does the trick.