Address
British Dietetic Association,
5th Floor, Charles House,
148/9 Great Charles Street Queensway,
Birmingham,
B3 3HT,
United Kingdom.
Servings: 2 (makes 2 x 12cm round or 1 x 18cm round or 20cm square pizza)
Milk, wheat (gluten) *
* Presence of allergens can vary by brand - always check product labels. If you serve food outside the home you must make allergen information available when asked.
This recipe uses a very simple method to make your own pizza dough. For the tomato-based sauce for your tasty topping, you can either buy a can or jar of passata, or follow this simple recipe to make your own.
Vegetable oil for greasing
50g button mushrooms
50g mozzarella OR reducedfat Cheddar cheese OR a mixture of the two
1 quantity basic dough (see ingredients)
3-4 x 15ml spoons passata sauce (see ingredients)
1 clove garlic
Black pepper
½ x 5ml spoon dried oregano (optional)
To make your pizza base
100g self-raising flour, plus extra for dusting
25g unsaturated fat spread
4 x 15ml spoons skimmed milk
To make your passata sauce
1 x 400g can chopped OR plum tomatoes
Black pepper (pinch)
½ x 5ml spoon dried basil (pinch) OR small bunch (10g) fresh basil
Weighing scales
Sieve
Medium mixing bowl
Measuring spoons
Table knife/fork
Can opener
Food processor/blender (optional)
Baking tray or 20cm
square baking tin
Kitchen paper
Chopping board
Sharp knife
Grater
Rolling pin (optional)
Dessert spoon
Garlic crusher
Oven gloves
Pan stand
To make your pizza base
To make your passata sauce
To make your pizza
Skills used include:
Weighing, measuring, chopping, sifting, mixing/combining, rolling, blending and baking.