Healthy Pizzas
Ingredients
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200 g strong white flour
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200 g strong wholewheat flour
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1 tsp easy-blend dried yeast
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250 ml warm water
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300 g passata (for the topping)
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1 garlic clove , crushed (for the topping)
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1 tbsp olive oil (for the topping)
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75 g grated mozarella (for the topping)
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10 pitted black olives (for the topping)
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Handful cherry tomatoes (for the topping)
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Handful basil leaves , to serve
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Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade, or combine in a bowl. Pour in the water and mix to a soft dough, then work for 1 min in a processor or 5 mins by hand. Remove the dough, divide into 4 pieces and roll out on a lightly floured surface to rounds about 15cm across. Lift onto heavily oiled baking sheets.
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Mix the passata with the garlic, oil and a little seasoning. Spread over the dough to within 2cm of the edges. Scatter with the mozzarella. Halve the olives and tomatoes. Place an olive in the centre of each pizza to make the spider's body. Cut the rest into little legs and arrange them around the spider bodies. Dot the tomatoes here and there. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
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Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the basil to serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.