Easy Peasy Homemade Pizzas
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
808 kcal
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Course
Main Course
Easy Peasy Homemade Pizzas
Description
Easy Peasy Homemade Pizzas provide two dough options: a convenient bread mix or a classical recipe made from strong white flour, fast action yeast, salt, cooking oil, and lukewarm water. The dough is kneaded until smooth and divided into portions sized for either large or small pizza trays. The rolled-out dough holds toppings such as passata sauce, thinly sliced prosciutto, chestnut mushrooms, red pepper slices, black olives, and grated cheddar or mozzarella cheese, plus oregano and black pepper for flavor.
Baking at a high heat (around 230°C / 450°F) creates a crisp base and melted, flavorful toppings. This recipe is designed for flexible pizza sizes depending on appetite or occasion. Preparing the dough from scratch or with a mix offers convenience or customization.
The recipe is suitable for freezing, allowing for advance preparation or storage of leftovers. Nutrition information is approximate and should be used as a general guide.
Ingredients
Pizza bases
Either:
- 500 g white bread mix I use Wrights Ciabatta Bread Mix, packet
- 350 ml water lukewarm
- 1 tablespoon olive oil
Or, if you’d rather make the bases from scratch:
- 500 g Strong white bread flour
- 1 teaspoon salt
- 7 g Fast action yeast
- 1 tablespoon neutral cooking oil generic cooking oil
- 350 ml water lukewarm
Toppings suggestions:
- 350 g passata (I use Cirio Passata Rustica)
- 8 lices prosciutto
- 6 chestnut mushrooms sliced very thinly
- 1 red pepper sliced very thinly
- black olives sliced, a handful
- 200 g cheddar cheese grated (or use mozzarella, if you prefer!)
- 2 teaspoons oregano
- black pepper
Instructions
- Preheat your oven to 230C / 210C fan / gas mark 8 / 450F. Grease 4 large or 8 small pizza trays using about a teaspoon of olive oil for each one.
- If you are using a packet mix, simply follow the instructions on the packet. If you are making the pizza dough from scratch, mix together the flour, yeast and salt, then add the olive oil and stir. Slowly add the water until the mixture comes together to form a fairly dry dough. (You may not need all the water. Start with 300ml and see how it goes, add it in little bits after that.)
- Knead the pizza dough for 5 minutes on a floured surface.
- Divide the dough up into 4 equal sized pieces (or 8 if you are making small ones) – I use my scales to make this easier and more accurate.
- Roll out each piece to the size of the pizza tray. The small ones should fit a 7 inch cake tin. The large ones will fit a 12 inch pizza tray. Put the rolled out dough in the pizza tins. If you don’t have a pizza tray, use a baking tray of a similar size instead.
- Put 2 tablespoons of passata on each of the small pizzas and 4 tablespoons on the large ones. Spread the passata all over the base leaving a thin border all around the pizza. (As you can see from the photo above, my children never bother with the border!)
- Add your toppings. I would use prosciutto, red pepper, mushrooms, olives, cheddar cheese, a sprinkling of oregano and a few twists of black pepper.
- Put the pizzas in the oven for about 10 minutes, but check after 5 minutes. You may find you need to move the pizzas around so they cook evenly. If you are making a lot of pizzas, or if the pizzas have a lot of toppings on them, they make take a bit more time, so keep your eye on them.
- The pizzas are ready when the cheese is bubbling and the base is a light golden brown and crispy, not soggy. (If you discover as you are cutting the pizza that the base is still a bit soggy, just pop it back in the pizza tray and back in the oven for a couple more minutes.)
Notes
- These pizzas freeze well, so dough or prepared pizzas can be stored for later use.
- Nutrition information is approximate and intended as a guideline only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 808 kcal
% Daily Value*
| Calories | 808kcal | 40% |
| Carbohydrates | 104g | 35% |
| Protein | 33g | 66% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 1029mg | 43% |
| Potassium | 816mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 1904IU | 38% |
| Vitamin C | 47mg | 52% |
| Calcium | 420mg | 42% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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