This pizza has just got a cheese and tomato topping, but we have also made several other toppings, including a chilli beef topping, which I will add the recipe for at a later date. I think the pizza base, which is a cornmeal base makes this pizza what it is!
Ingredients
For the pizza base:
175g strong white bread flour
50g fine cornmeal flour
1 tsp salt
2 tsp of dried yeast
150ml skimmed milk
For the topping:
300ml tomato passata
8 cherry tomatoes, cut in half
50g low fat cheddar cheese, grated
60g mozzarella cheese, sliced
Method
1. Pre heat the oven to 200c.
2. Place the white bread flour, salt and cornmeal flour in a large mixing bowl and make a small well in the centre.
3. Warm the milk, then dissolve the yeast in the milk. Add to the mixing bowl, and mix with the flour mixture, using the round blade of a knife, adding more liquid if needed.
4. Turn out onto a floured surface, and knead well to form a soft dough. Cover with a damp cloth and leave for 10 minutes.
5. Knead the dough again, roll into a large circle and place on a non-stick pizza pan or baking tray.
6. Spoon on the passata, leaving a small border around the edge of the base. Scatter the cherry tomatoes on top and cover with all the cheese.
7. Bake near the top of the oven for 20 minutes, serve hot.
Notes
Serves 4.
Calorie content 297.
Fat content 4.7g.
We served ours with a salad.
We also make the pizza bases in bulk, and freeze them. Allowing this to be a 'quick and easy' meal, by just adding the topping and cooking.
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