Recipes for Pizza

1.Pizza margherita in 4 easy steps

Even a novice cook can master the art of pizza with our simple step-by-step guide. Bellissimo

Ingredient:

• 300g strong bread flour
• 1 tsp instant yeast (from a sachet or a tub)
• 1 tsp salt
• 1 tbsp olive oil , plus extra for drizzling

FOR THE TOMATO SAUCE

• 100ml passata
• handful fresh basil or 1 tsp dried
• 1 garlic clove , crushed

FOR THE TOPPING

• 125g ball mozzarella , sliced
• handful grated or shaved parmesan
• handful cherry tomatoes , halved

Method:

1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it's not essential for a thin crust.
2. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
3. Roll out the dough: If you've let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
4. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

2.Superhealthy pizza .

The quantities for this are generous, so if you have any leftovers, pop a wedge of cold pizza into your lunchbox the next day.

Ingredients:

• 100g each strong white and strong wholewheat flour
• 1 tsp or 7g sachet easy-blend dried yeast
• 125ml warm water

FOR THE TOPPING

• 200g can chopped tomatoes , juice drained
• handful cherry tomatoes , halved
• 1 large courgette , thinly sliced using a peeler
• 25g 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.

PER SERVING

479 kcalories, protein 19g, carbohydrate 78g, fat 13 g, saturated fat 3g, fibre 10g, sugar 9g, salt 1.43 g .

3.Pizza puff pinwheels

• 375g pack ready rolled puff pastry , thawed if frozen 
• 6 tbsp ready made pasta sauce (not too chunky)
• 100g wafer thin ham
• 100g mature cheddar , grated
• 1 egg , beaten
• 1 tsp dried oregano or mixed herbs

1. Preheat oven to fan 180C/conventional 200C/gas 6. Unroll the pastry onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it, leaving a 1cm border around the edges. Arrange the ham evenly on top, then scatter the grated cheese over.
2. Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.
3. Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on 2 non-stick baking trays as you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.

Per serving

171 kcalories, protein 6g, carbohydrate 12g, fat 11 g, saturated fat 5g, fibre 0g, salt 0.74 g

4.Sausage & tomato pizza

Sausages make a quick and flavoursome topping for this no-fuss family favourite

Ingredients:

• 1 tbsp olive oil
• 1 large red onion , peeled and finely sliced
• 2 garlic cloves
• 5 tbsp passata
• pinch sugar
• 1 large (25cm) pizza base
• 2 sausages , cut into thin slices
• 50g grated cheese (any kind)
• handful basil , optional

 Method:

1. Heat oven to 220C/fan 200C/gas 7. Heat the olive oil, then fry the onion and garlic until softened, about 5 mins. Season the passata with a pinch of sugar, salt and pepper.
2. Put the pizza base onto a baking sheet and spread over the passata, leaving a border around the edge. Top with the onions, sausages and, finally, the cheese. Cook in the oven for 10 mins until crisp. Scatter with basil, if using.

Tip

If you can't find passata, empty a 400g can chopped tomatoes into a blender and whizz into a sauce.

Per serving

654 kcalories, protein 26g, carbohydrate 75g, fat 30 g, saturated fat 11g, fibre 4g, sugar 11g, salt 3 g

5.Skinny pizza with prosciutto, mozzarella and leaves

Cut the calories in your favourite fast food with this easy pizza recipe using light mozzarella and a tortilla base

Ingredients

• 2 large flour tortillas or wraps
• 4 slices prosciutto , torn into strips
• 125g ball light mozzarella , drained and sliced
• 50g baby salad leaves
• ½ tsp balsamic
• ½ tsp olive oil

TOMATO SAUCE

• 2 large ripe tomatoes , roughly chopped
• ½ onion , finely chopped
• 2 garlic cloves , crushed
• ½ tsp dried chilli flakes
• ½ tsp golden caster sugar
• a pinch dried oregano

1. Put all the sauce ingredients in a small pan, season well and simmer for 10-12 minutes until thickened. Blend until smooth.
2. Put the tortillas on baking sheets and spread with the sauce. Add the prosciutto and mozzarella. Season. Grill for 2 minutes until the cheese has melted. Top with salad and drizzle with the balsamic and olive oil.

PER SERVING

341 Calories, protein 23.1g, carbohydrate 32.3g, fat 14.2 g, saturated fat 6.1g, fibre 2.8g, salt 2.1 g

6.Frying pan pizza

Not good for you? Think again, this easy to make pizza is low fat and full of calcium

Ingredients

• 1 yellow pepper , deseeded and cut into chunks
• 1 courgette , thickly sliced
• 1 red onion , cut into wedges
• 225g self-raising flour
• 2 tbsp olive oil , plus 1 tsp
• 5 tbsp fresh tomato pasta sauce
• 50g cheddar , grated 

1. Heat oven to 220C/fan 200C/gas 7. Place the pepper, courgette and red onion on a large non-stick baking tray and drizzle with 1 tsp olive oil. Season well and toss to combine. Roast in the oven for 20 mins until soft and beginning to brown. Set aside.
2. Heat the grill to medium. Season the flour well and, in a large bowl, mix with the remaining oil and 4-5 tbsp water to form a soft dough. Knead briefly, then roll out on a floured surface to a rough 20cm circle. Transfer the dough to a large ovenproof, nonstick frying pan and fry over a medium heat for 5 mins, until the underside begins to brown. Turn over and cook for a further 5 mins. Spread the tomato sauce over the base, scatter with the roasted veg, then sprinkle with cheddar. Grill the pizza for 3-4 mins until cheese has melted. Serve immediately, sliced into wedges, with a large green salad.

Make your own tomato sauce

For a simple homemade tomato sauce, soften 1 chopped onion in a little olive oil, then add a 400g can chopped tomatoes, 1 tsp sugar and some seasoning. Simmer until thickened.

Per serving

331 kcalories, protein 10g, carbohydrate 49g, fat 12 g, saturated fat 4g, fibre 3g, sugar 6g, salt 0.89 g

6.Ultimate pizza Margherita

Take your senses on a trip to Italy with this authentic pizza Margherita
Ingredients

• 1 yellow pepper , deseeded and cut into chunks
• 1 courgette , thickly sliced
• 1 red onion , cut into wedges
• 225g self-raising flour
• 2 tbsp olive oil , plus 1 tsp
• 5 tbsp fresh tomato pasta sauce
• 50g cheddar , grated

 Method

1. In a bowl, mix flour, semolina, salt and yeast. Make a dip in the middle, pour in oil, water, then stir and squeeze everything together (hands are easiest for this). The dough should feel very sticky (pic 1). When it is well mixed, cover and leave for 15 mins.
2. Tip the dough on to a lightly oiled work surface and rub your hands and the inside of the bowl with oil. Knead the dough about 12 times only, giving it a quarter turn each time you knead. Tuck the ends under so it is the shape of a ball and lay it in the bowl, seam side down. Cover and leave for 10 mins. Repeat the kneading and leaving for 10 mins again, then knead and leave for 15 mins, oiling the surface and your hands each time.
3. In between kneadings make the sauce for the topping. Drain the tomatoes and tip them into a bowl. Snip them into small pieces with scissors (pic 2). Stir in garlic, tomato purée, and seasoning. Set aside. Brush a baking sheet with oil and sprinkle with a little semolina. Heat oven to 240C/fan 220C/gas 9.
4. When the dough is ready, cut in half and put one half onto a lightly fl oured surface. Knead 4-5 times to squash out any air bubbles, then roll it out. At the point where it just keeps springing back, brush off the fl our from the work surface and rub on a little oil. This makes it easier to roll. Continue to roll out until you have a 28cm circle, pulling it into shape as well. Lift it onto the baking sheet (it's easier if you drape it over a rolling pin).
5. Drain the mozzarella, then pat dry with kitchen paper. Brush the dough with olive oil, then spread half the sauce over, almost up to the edge. Scatter over half the basil, then tear up one mozzarella ball and scatter over the basil (pic 3). Grate over pepper and drizzle with a little oil. Bake for 12-15 mins, until the topping is bubbling and the dough is going brown. Repeat with the remaining dough and toppings. To serve, scatter with parmesan shavings, rocket leaves and drizzle with oil.

Per serving

593 kcalories, protein 26g, carbohydrate 74g, fat 24 g, saturated fat 10g, fibre 3g, sugar 4g, salt 3 g

7.Ricotta & basil pizza bread

Thought you couldn't enjoy pizza without feeling guilty? Try this low-fat, high-fibre version

Ingredients

• 1 onion , finely chopped
• 2 yellow peppers , roughly chopped
• 1 tsp olive oil
• 2 x 400g/14oz cans chopped tomatoes
• 500g bag mixed grain or granary bread mix
• plain flour , for dusting
• 10 cherry tomatoes , halved or whole
• 250g tub ricotta
• a few basil leaves, to serve

Method

1. Heat oven to 220C/fan 200C/gas 6. Soften the onion and peppers in the oil in a large pan for a few mins. Pour in the tomatoes, season, then simmer for 10 mins.
2. Meanwhile, make up the bread mix according to pack instructions, then bring the dough together and knead a couple of times. Flour a large baking sheet and roll out the dough into a rectangle roughly 25 x 35cm. Bake for 5 mins on a shelf at the top of the oven until firm.
3. Remove from the oven, spread with the sauce, add the cherry tomatoes, then dollop over spoonfuls of the ricotta. Bake for 10 mins more until the base is golden and crisp. Scatter with basil and serve straight away with a green salad.

Tip

Ricotta is a mild cheese, so if you'd like your pizza to have a cheesier kick, add a good grating of Parmesan over the top.

PER SERVING

291 kcalories, protein 14g, carbohydrate 41g, fat 9 g, saturated fat 4g, fibre 9g, sugar 9g, salt 1,23 g

8.Tricolore pizza with basil oil

Colourful, healthy, quick and delicious. A must-try recipe for all cooks. Once perfected swap the toppings about and experiment 

Ingredients

• 175g from a 500g pack ciabatta bread mix, plus a little extra for dusting
• 3 tbsp olive oil
• large handful basil leaf
• 1 avocado , halved and thinly sliced
• splash lemon juice
• 125g ball reduced-fat mozzarella
• 225g mixed tomatoes , sliced and drained on kitchen paper

 Method

1. Heat oven to its highest setting, about 240C/fan 220C/gas 9. Tip the bread mix into a large bowl, pour over 125ml lukewarm water and 1 tbsp olive oil, then mix well to a sticky dough. Knead for a few mins, using some of the extra dry mix to stop it sticking. Place in an oiled bowl, cover with a tea towel and leave in a warm place for 15 mins.
2. While the dough is rising, put the remaining oil in a small blender with most of the basil, then whizz until the leaves are finely chopped. Toss the avocado in the lemon juice, then tear the mozzarella into rough pieces. 3 Using a little more of the dry bread mix to help you, roll and stretch the dough out to a rough 25 x 30cm rectangle on a large baking sheet. Brush over the basil oil, scatter with the mozzarella and tomato slices, then bake for 10-12 mins until the base is crisp and the cheese melted. To serve, scatter with the avocado slices and remaining basil leaves, then season with freshly ground

Roasted tomato & mozzarela

Double the tomatoes in the recipe, cut in half, then roast at 200C/fan 180C/gas 6 for 10 mins until soft. Soak 250g/9oz couscous according to pack instructions. To assemble, toss the couscous with the tomatoes, torn mozzarella, avocado slices, basil, 4 tbsp olive oil and the zest and juice 2 lemons.

Tip

If not everyone is keen on avocado, make the tomato and mozzarella base and serve with an avocado salad on the side.

Per serving

359 kcalories, protein 14g, carbohydrate 35g, fat 19 g, saturated fat 4g, fibre 4g, sugar 4g, salt 1.13 g

9.Cheese & bacon scone pizza

An easy, quick yeast-free pizza recipe to make with the kids - get them to choose their favourite toppings

Ingredients

FOR THE SCONE BASE

• 250g plain flour
• 1 tsp salt
• 2 tsp baking powder
• 50g butter , chopped
• 2 eggs
• 3 tbsp milk

FOR THE CHEESY TOPPING

• 1 tbsp olive oil
• 1 green pepper , quartered, deseeded and thinly sliced
• 4 rashers streaky bacon , chopped
• 5 spring onions , thinly sliced (the white and green parts)
• 2 tbsp tomato ketchup mixed with 2 tbsp tomato purée
• about 6-8 cherry tomatoes , halved
• 85g mature cheddar , grated

 Method

1. Heat oven to 220C/fan 200C/gas 7. Mix the flour, salt and baking powder in a bowl, then rub in the butter until it disappears. Mix the eggs and milk together, then stir into the dry ingredients to make a soft dough. Shape into a round on a lightly floured surface, lift onto a non-stick baking tray, then press out to a circle about 24cm across to make the pizza base.
2. Heat the oil in a frying pan, then stir-fry the pepper and bacon until the pepper is soft. Take off the heat, then stir in the spring onion.
3. Spread the ketchup over the pizza base, then evenly tip over the pepper and bacon mixture. Scatter over the tomatoes, followed by the cheese. Bake for 15 mins until golden. Serve with a salad or coleslaw.

PER QUARTER PIZZA

542 kcalories, protein 19g, carbohydrate 54g, fat 29 g, saturated fat 14g, fibre 0g, sugar 5g, salt 3,6 g