These vibrant, flavour-packed pizzas are low-fat and scrumptious too
- Prep:10 minutes
- Prepare dinner:12 minutes
- Plus standing and rising
- 450g , plus extra to mud
- 7g , plus further to serve
- 350ml (see tip under), or stir collectively 100ml passata and a crushed garlic clove
- 8 (inexperienced, orange, crimson, yellow – all completely different sizes and shapes)
- your alternative of toppings: goat’s cheese(with rind), grated Parmesan or Parmesan shavings, handful rocket, prosciutto
- STEP 1
For the dough, put the flour, yeast and a pair of tsp salt into a big bowl and blend. Make a nicely. Combine the oil and water in a jug, then tip into the bowl. Use a picket spoon to work the liquid into the flour – it should appear fairly moist. Set the bowl apart for 15 minutes. Leaving the dough like this may prevent from prolonged kneading later.
- STEP 2
Flip the dough onto a well-floured floor, flour your arms, then knead it very gently for about 2 minutes till it’s pretty even, smooth and bouncy. Return the dough to the bowl, cowl with oiled cling movie, then let it rise in a heat place (or within the fridge in a single day) till doubled in dimension.
- STEP 3
When able to cook dinner, warmth oven to 240C/220C fan/fuel 9 or as sizzling as it should go, then put a baking sheet in on a excessive shelf. Mud one other sheet with flour. Cut up the dough into 8, then roll 3 balls thinly into tough circles. Elevate onto the floured sheet. Smear over a skinny layer of the sauce, scatter over a number of slices of tomato, season, then add sliced goat’s or grated Parmesan cheese if you wish to. Slide the sheet on prime of the heated sheet. Bake for 12 minutes or till golden and crisp and the tomatoes are beginning to caramelise across the edges. Prime with any recent toppings, then drizzle with extra olive oil to serve.
