This recipe makes 2 very yummy, light, fluffy based pizzas, at approx. 290kcal per 1/2 pizza! Much better calorie-wise compared to a takeaway pizza - can't go wrong with that! :)
Ingredients:
(For pizza dough)
- 275g plain/all-purpose flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- 1 tsp granulated Splenda sweetener
- 1 medium egg, beaten
(For pizza sauce)
- 250g passata
- 1 tsp oregano
- 1 tsp granulated sweetener
- small handful of chopped basil
(For pizza topping)
- 2 garlic cloves, crushed
- 4 small tomatoes, thinly sliced
- 1 tsp dried Italian herb seasoning
- 1 tbsp extra virgin olive oil
- fresh basil leaves, roughly torn, to garnish
Method:
1. For the base, put the flour, yeast and 1 tsp of sweetener in a large bowl. Mix the egg with 125ml of warm water and pour it into the dry ingredients. Mix well and knead lightly to make a soft dough, adding more water if needed. Divide in two and roll out onto a flat surface, dusted with flour, to make 2 x 20cm diameter circles. Transfer to baking trays, lined with baking paper, and cover with cling film. Leave in a warm place (such as an airing cupboard) for 30 minutes.
2. Preheat the oven to 200°c/fan 180°c/gas 6. For the pizza sauce, heat the passata, oregano and 1 tsp of sweetener in a saucepan for 5 minutes until it thickens. Add in the chopped basil.
3. For the topping, divide the pizza sauce between the two pizza bases, spreading almost to the edges. Scatter over, evenly, the garlic, sliced tomatoes and the herb seasoning and drizzle over a little oil. Season to taste with salt and pepper.
No comments:
Post a Comment