Basic pizza dough
Ingredients
240g cake flour (for a wholemeal base, substitute 50g of the flour with 50g wholemeal flour)
½ tsp salt
10g sachet instant dry yeast
1 tbs milk
2 tbs olive oil
120ml lukewarm water
Ingredients
240g cake flour (for a wholemeal base, substitute 50g of the flour with 50g wholemeal flour)
½ tsp salt
10g sachet instant dry yeast
1 tbs milk
2 tbs olive oil
120ml lukewarm water
Method
Mix flour in a large mixing bowl, then add salt, yeast, milk, olive oil and warm water. Knead on a floured surface for 10 minutes. Alternatively, use a food mixer with a dough hook. Place dough in a lightly oiled bowl, cover with cling wrap and set aside to rise to about double the size (30 minutes next to the oven or on a sunny window sill). Punch down and knead. Mould into six balls and roll with a rolling pin to desired thickness – the thinner, the better. Place on a greased baking tray and top with desired topping. Freeze leftover dough if making less than six. Makes 6 large bases
Per 49g base: 794kJ, 5g fat (0.5g sat), 32g carbs, 1g fibre (2g if wholemeal option), 4g protein, 200mg sodium
Tomato and red capsicum puree Ingredients
1 onion, sliced
1 large punnet cherry tomatoes
2 cloves garlic, crushed
1 red capsicum, seeded and quartered (optional)
4 tbs olive oil
1 tsp salt
1 tsp sugar
Method
Preheat oven to 220°C. Place all the ingredients in a roasting pan. Roast in the preheated oven for 30 minutes, until tomatoes are soft and starting to colour and most of the tomato juice has evaporated. Remove from the oven. Puree in a food processor or handheld blender until smooth. Leave to cool. Makes 6 SERVES
Per 70g serve: 425kJ, 9g fat (1g sat), 4.6g carbs, 1g fibre, 0.6g protein, 390mg sodium
Mix flour in a large mixing bowl, then add salt, yeast, milk, olive oil and warm water. Knead on a floured surface for 10 minutes. Alternatively, use a food mixer with a dough hook. Place dough in a lightly oiled bowl, cover with cling wrap and set aside to rise to about double the size (30 minutes next to the oven or on a sunny window sill). Punch down and knead. Mould into six balls and roll with a rolling pin to desired thickness – the thinner, the better. Place on a greased baking tray and top with desired topping. Freeze leftover dough if making less than six. Makes 6 large bases
Per 49g base: 794kJ, 5g fat (0.5g sat), 32g carbs, 1g fibre (2g if wholemeal option), 4g protein, 200mg sodium
Tomato and red capsicum puree Ingredients
1 onion, sliced
1 large punnet cherry tomatoes
2 cloves garlic, crushed
1 red capsicum, seeded and quartered (optional)
4 tbs olive oil
1 tsp salt
1 tsp sugar
Method
Preheat oven to 220°C. Place all the ingredients in a roasting pan. Roast in the preheated oven for 30 minutes, until tomatoes are soft and starting to colour and most of the tomato juice has evaporated. Remove from the oven. Puree in a food processor or handheld blender until smooth. Leave to cool. Makes 6 SERVES
Per 70g serve: 425kJ, 9g fat (1g sat), 4.6g carbs, 1g fibre, 0.6g protein, 390mg sodium
Photo by Getty Images
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