Week 14 - Simple Greek Yoghurt Pizza

This week I made a simple dough from Greek yoghurt and made pizza as we all love a good slice of pizza and thought it would suit the sunny day.

For the dough

350 g self-raising flour, plus extra for dusting
olive oil
250 g natural yoghurt

For the sauce

2 cloves of garlic
1 x 400 g tin of quality plum tomatoes
½ a bunch of fresh basil (15g)

1. Preheat the oven to 250°C/475°F/gas 9 (full whack) or as hot as it will go.
2. Place the flour in a large bowl with a small pinch of salt, 1 tablespoon of olive oil and the yoghurt. Mix well with a spatula until you can’t move it anymore, then use your clean hands to form it into a dough. Turn onto a board and knead for a few minutes until smooth. Plop it back into the bowl, cover with a cloth and leave to one side while you make your sauce.
3. Crush the garlic and place in a medium pan on a medium heat with 1 tablespoon of oil. Cook for 30 secs minute, then pour in the tomatoes. Use a potato masher to squash everything down to make a lovely smooth sauce. Cook for 10 minutes, or until thickened, then tear in most of the basil, season to perfection and set aside.
4. Now for the fun bit. Place your dough on a flour-dusted surface  Roll the dough into until as round as possible so it fits your pizza tray. Spread the homemade tomato sauce on the top. Layout the toppings evenly and finally add the grated cheese. Transfer your pizza base to the tray. Pop the tray in the oven and cook for 10 minutes, or until the bases are crispy and the cheese is bubbling. 



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