Ingredients

Serves 2

  • 4 oz each strong white and strong wholewheat flour
  • 1 tsp or 7g sachet easy-blend dried yeast
  • 4 fl oz warm water

For the topping

  • 8 oz can chopped tomatoes, juice drained
  • handful cherry tomatoes, halved
  • 1 large courgette, thinly sliced using a peeler
  • 1 oz mozzarella , torn into pieces
  • 1 tsp capers in brine, drained
  • 8 green olives, roughly chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp olive oil
  • 2 tbsp chopped parsley, to serve

Method

  1. Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
  2. Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
  3. Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

Nutrition per serving

479 kcalories, protein 19.0g, carbohydrate 78.0g, fat 13.0g, saturated fat 3.0g, fibre 10.0g, salt 1.43g

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s