We all love pizza, don't we?! Anyone who's read my blog before will know that I avoid yeast, which comes with huge sacrifices – pizza sadly being one of them. You just can't beat curling up on the sofa with a pizza and a glass of wine in front of the TV on a Friday night.
Last week I was on call for work during the evenings and I didn't really think much about cooking. So when it came to Friday, I actually spent all day thinking about what I was going to make for tea (sad I know) and I had a craving for pizza that I couldn't shift!
I've tried to make yeast-free pizza dough in the past but it's always turned out scone-like or really hard and crunchy. So I did my research and came up with the perfect measurements for making two large pizzas.
The toppings came to mind quite easily – I absolutely adore goat's cheese and caramelised onion together so I knew this had to make up one of my pizzas and for the other I wanted something with more of a kick and went for chorizo and peppers.
Ingredients for the base
400g plain flour 
1 teaspoon salt
2 teaspoons baking powder
150ml water
Topping
Passata (I used Tesco passata with garlic and herbs)
A handful of grated cheddar
Splash of olive oil
Method
Mix the flour, salt and baking powder in a large bowl. Slowly add the water and stir continuously with a wooden spoon until it forms a dough ball.
Knead on a lightly floured surface for a few minutes (I find this very therapeutic!)
Separate into two balls and roll each one out thinly - about as thin as you can without it tearing.
Place onto a pizza stone or large baking tray then brush over each base with a small bit of oil (this is to stop the passata and toppings soaking through.)
Trust me, you need to build the pizza on the tray as you'll struggle to pick it up once of the toppings are on!
Spread two to three tablespoons of the passata onto each base then sprinkle a small handful of cheese over each.
Then add your toppings - my combinations are below. Spinach, goat's cheese and caramelised onion
Thanks! x
Separate into two balls and roll each one out thinly - about as thin as you can without it tearing.
Place onto a pizza stone or large baking tray then brush over each base with a small bit of oil (this is to stop the passata and toppings soaking through.)
Trust me, you need to build the pizza on the tray as you'll struggle to pick it up once of the toppings are on!
Spread two to three tablespoons of the passata onto each base then sprinkle a small handful of cheese over each.
Then add your toppings - my combinations are below. Spinach, goat's cheese and caramelised onion
One medium-sized red onion, sliced
Tablespoon brown sugar
A splash of balsamic vinegar
One small pack of soft goat's cheese (without rind) - about 75g
Tablespoon brown sugar
A splash of balsamic vinegar
One small pack of soft goat's cheese (without rind) - about 75g
100g spinach
Knob of butter
Knob of butter
olive oil
Heat the olive oil in a frying or large sauté pan then add the onions and fry on a high heat for a couple of minutes.
Turn down the heat to low, add some of the water and cook for 10 minutes then add the rest of the water, sugar and balsamic vinegar and cook for a further 10-15 minutes until soft and caramelised.
While the onions are cooking, melt the butter in a large pan and add the spinach.
Heat the olive oil in a frying or large sauté pan then add the onions and fry on a high heat for a couple of minutes.
Turn down the heat to low, add some of the water and cook for 10 minutes then add the rest of the water, sugar and balsamic vinegar and cook for a further 10-15 minutes until soft and caramelised.
While the onions are cooking, melt the butter in a large pan and add the spinach.
Cook until wilted - this will only take a few minutes. Set aside and cool, then squeeze out the access water.
Layer the cooked spinach, onions and goat's cheese on the pizza.
Chorizo, pepper and mozzarella
1/2 chorizo ring, sliced into circles
1/4 red pepper and 1/4 yellow pepper, sliced
Layer the cooked spinach, onions and goat's cheese on the pizza.
Chorizo, pepper and mozzarella
1/2 chorizo ring, sliced into circles
1/4 red pepper and 1/4 yellow pepper, sliced
1/2 mozzarella ball, sliced (the ones in the packed with brine from the supermarkets)
Add the passata and cheddar as above then simply add the ingredients to the top of the pizza.
Both will cook in a pre-heated oven at 190 degrees in 20-30 minutes, depending on whether you like it crispy or not. Enjoy!
I'd love to hear what you think of my blog and recipes. Were they easy to follow? Do you a suggestion to improve any of my recipes? Have you learned something from reading my posts?
Both will cook in a pre-heated oven at 190 degrees in 20-30 minutes, depending on whether you like it crispy or not. Enjoy!
I'd love to hear what you think of my blog and recipes. Were they easy to follow? Do you a suggestion to improve any of my recipes? Have you learned something from reading my posts?
Please leave a comment below or share your photos with me - you can also do this on Twitter if you can't on here.
Thanks! x
You are making me want pizza now lol. I am going to give gluten-free pizza dough a try at some point so will let you know how it goes, maybe you could try some gluten-free recipes on here!xxx
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