This pizza is so simple, totally delicious and pretty much guilt free (well, depending on your toppings of course!). It’s perfect if you have a group of friends over and not much time to spend cooking. Get your guests involved by having them design their own toppings!
Serve with fresh green salad. Serves 2-4 (depending on how hungry you are!)
Dough
2 cups wholemeal flour
1.5 tablespoons yeast
1.5 tablespoons raw sugar
1/2 liter warm water
Sauce
1 tin crushed tomato
4 cloves of garlic
1 finely chopped red onion
Fresh basil
Zest of 1/2 small lemon
Method
Mix yeast & sugar well in warm water. Put flour in a large bowl and stir in liquid with a fork until a doughy consistency forms (this may not use all the liquid). Leave covered with a cloth to rise (you can leave for as little as 10 mins or as long as 30, depending how much time you have). Preheat oven to 220 degrees C.
Make the sauce while you are waiting for the dough to rise.
Put a generous slug of grapeseed oil in a pan and heat on low. Add onions and garlic and cook until transparent. Add tomatoes, torn basil leaves and lemon zest and turn heat up to reduce the mixture until it is a thick consistency (approx 5-7 mins). Stir frequently to avoid burning.
Knead dough well on a floured surface. Cut into small balls and roll out until 2-4mm thick. Using a fork, dot the base with rough dimples to allow heat to penetrate the dough. Place on a floured baking tray and brush the edges with a little olive oil so they don’t dry out in the oven. Apply a thin layer of the tomato sauce to the base, top with desired ingredients (brushing oil on any large vegetable slices) and place in a hot (220c) oven for 10-15 minutes, or until the dough is golden brown and the toppings are cooked through. Just before serving, add a few torn leaves of basil, rocket or some thin slices of avocado. Enjoy!
Some suggested toppings:
Smoked trout, capers, lemon zest, rocket, avocado.
Pumpkin, zucchini, olives, goats cheese.
Pear, blue cheese, rocket
Fresh tomato, buffalo mozzarella, black pepper, basil.
Mushrooms, olives, prosciutto, basil.