I told my other half he was getting pizza for his dinner tonight, however, when I went to make the pizza dough I discovered I had no yeast….Aaarrrgghhh!! I can’t even remember using my last sachet! lol!
Frantically thinking how can I get around this, I remembered someone telling me once they using baking powder instead of yeast for a yeast free base. Yes, I could do that, I had baking powder in my cupboards.
I have to say this was so quick to make ( 5 minutes rather than 2 hours!) and it was actually very tasty. Baked well too.
350g White Bread Flour
1 tsp salt
1 tsp caster sugar
1 tbsp olive oil
3 tsp baking powder
170ml warm water
- Put everything into a mixer and mix until combined. Knead for about 2-3 minutes until dough is smooth.
- Cut into 2 sections and roll out into desired shape and thickness. (the dough is very stretchy and will bounce back so just bare with it and stretch)
- Now spread your tomato sauce base and add on your chosen toppings.
- Cook at 200 deg fan for about 15 minutes.
I know, I’m going to tell you all about my Crisperplate again….lol! Just 7 minutes bake time for these quick and easy puff pastry pizzas, compared to an oven bake (20 mins), the Crisper does it in more than half the time with the same results.
One my own this afternoon I just wanted a quick lunch, so this was perfect. I decided to use up things in my fridge, so I went for this combo, but you can make any combination you like. (times may vary)
1 roll puff pastry (use half if making 2) – cut in half or quarter if making 4
2 tbsp tomato paste
Mushrooms – I used Chestnut
Little olive oil
- Pre heat your crisper plate for 2 minutes
- Roll out pastry and with each half, score a 1cm border all the way around.
- Score a couple of diagonal lines in the middle (do not go right through) then place onto crisper plate.
- Place grated mozzarella into the middle, evenly but not too thick. Season.
- Then place the mushrooms in a layer evenly and drizzle a little oil over. Season
- Cook on Crisper setting for 7-8 minutes or until your desired brownness level.
This is my go to Pizza Sauce, ever since I started cooking I always look for healthier options to shop bought products and this is definitely one of them. Not only are your homemade options healthier but so much more tastier.
Makes enough for 2 large pizzas
250g of fresh tomatoes or 1 can 400g of chopped tin tomatoes. (I would urge you to try fresh it makes such a difference to the flavour.
4 garlic cloves – minced
2 teaspoons balsamic vinegar
salt & fresh cracked pepper
1 tbsp Olive oil
- First place the fresh tomatoes into a pan of boiling water to loose the skins (about 10 mins). Remove skins before placing into processor.
- Combine all of the ingredients into a food processor and blitz until smooth. Tasting through and adding more pepper or oil as required. If you prefer a really thick sauce, drain some of the tomato juice before putting into the blender.
- The sauce can be used straight away or chilled in the fridge up to 1 week.
I love pizza……….and always make my own, that way I can make it a bit healthier and not feel guilty eating it. Here are two different toppings we done this weekend. I also used my pizza stone to crisp the bottom of my pizza.
Makes 2 large pizza bases
For the Pizza Base:-
200g White Flour
200g Wholemeal Flour
7g yeast sachet
300ml warm water
1 tbsp golden caster sugar
1 tsp salt
Pepper to taste
- Sift the flours into a bowl along with the salt. Make a well in the middle.
- Add the yeast to the warm water and sugar, stir and let sit for 10 mins.
- Meanwhile pre-heat oven to 220 deg or Pizza setting, if you have one.
- If you have a pizza stone, preheat.
- Little at a time add the yeast water to the flour and mix in until you get dough like mixture.
- Put a little olive oil on your worktop and knead the dough for about 10 mins, stretching all the time until elastic like.
- Prove the dough for about 1 hour or until double in size. Cut dough into 2 parts and wrap in cling film, refrigerate for about 1/2hr or overnight. (I find doing this make the dough easier to roll out)
- Roll out to desired thickness and size. Prick with a fork so it doesn’t rise too much and cook gently at 220 deg for 5-10 mins.
- Base now ready for toppings.
Tomato sauce topping:-
1 400g chopped tin tomatoes
1 garlic clove – chopped
1 handful of basil
salt and pepper
- Gently cook the garlic and basil with salt n pepper. Add in the tin tomatoes and heat through for about 15 mins. Ready to serve.
You can of course use any toppings of your choice, this is what I used:-
1 Choice:- Chorizo, Red Pepper, Grilled Chicken pieces, mozzarella, red onion grated cheddar cheese for top.
2 Choice:- Chorizo, Red pepper, mozzarella, mushrooms, grated cheddar for top.