Servings
Font
Back
5.0 from 24 votes

Easy Peasy Homemade Pizzas

A quick and easy way to make perfect homemade pizzas (with a super thin crust!) every time. With a couple of neat cheats and shortcuts, you can have freshly-made pizza on the table in just 30 minutes. (With a proper bread base NOT a scone pizza base!)

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 people
Calories: 808 kcal
Course: Main Course
Cuisine: Fusion , Italian , British

Ingredients

Pizza bases
Either:
  • 500 g packet white bread mix (I use Wrights Ciabatta Bread Mix)
  • 350 ml lukewarm water
  • 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 oil
  • 350 ml lukewarm water
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
  • A handful of black olives sliced
  • 200 g cheddar cheese grated (or use mozzarella, if you prefer!)
  • 2 teaspoons oregano
  • black pepper

Instructions

    Cup of Yum
  1. 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.
  2. 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.)
  3. Knead the pizza dough for 5 minutes on a floured surface.
  4. 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.
  5. 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.
  6. 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!)
  7. Add your toppings. I would use prosciutto, red pepper, mushrooms, olives, cheddar cheese, a sprinkling of oregano and a few twists of black pepper.
  8. 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.
  9. 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

  • Suitable for freezing.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Calories 808kcal (40%) Carbohydrates 104g (35%) Protein 33g (66%) Fat 29g (45%) Saturated Fat 13g (65%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 63mg (21%) Sodium 1029mg (43%) Potassium 816mg (23%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 1904IU (38%) Vitamin C 47mg (52%) Calcium 420mg (42%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 808

% 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.