Bakes · Lunch · Main · vegetarian

Traditional Good Ol’ Pizza

A night in with a good pizza makes a long day feel long gone!

While many of us may reach for the takeaway menu, making your own from scratch can be fun and add some control over what goes in and what stays out of your slice. With a little forward planning, you can make a perfect pizza at home that can be served up fresh from the oven. Here’s a simple dough recipe for all your pizza dates!

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Go the Grain 

Boost the fibre content of your pizzas by simply opting for wholemeal flour. Cup for cup, wholemeal flour has 3 times more fibre than regular white flour – that’s 3 times the reason to switch over! Add a little more water in the recipe if needed, as the husks can absorb more water than regular refined flour. Do this, and you’ll get a soft and fluffy base with hardly any added wholemeal texture!

Top Tips for Toppings 

Cover your bases with winning toppers that will sing health and nutrition as well as full-flavour and yum. Here are some top tips for your next bake:

DO:

  • Load up on veggies – roasted veggies are a winner on pizzas! You have the oven turned on already, so might as well make double use of it. While your dough is resting, roast batches of sliced zucchini, pumpkin, capsicum and mushrooms with onions and garlic. Then top with fresh rocket and spinach before serving. (Time saver tip: make double and use the leftovers for your next sandwich or save them for a speedy weeknight dinner!) 
  • Choose salt-reduced tomato paste as your go-to spread. For other sauces, opt for pesto, tahini or good quality mustard instead of high-fat sauces like mayo.
  • Lean meats such as grilled and sliced red meats, shredded chicken or even flaked salmon. Feeling brunchy? Why not try cracking an egg or two and cook til the centres are slightly runny.
  • Use spices and herbs instead of salt to season and to add flavour.

AVOID:

  • Processed meats such as salami, pepperoni and bacon – these are loaded with unnecessary salts and fats
  • Added sauces on top of the base sauce – such as mayo and dijonnaise (which is a combo of mayo and dijon mustard)
  • Overdoing the cheese – triple and quadruple cheese toppers mean just as much salt and saturated fats. Keep loving your cheeses but have them in moderation.

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Enjoy!



Serves: 4 (makes 1 large pizza or two medium pizzas)

Costs: $1.15 ($0.30 per serve)

Cooking time: 30 mins (+ 35 mins resting time)


Ingredients:

  • 1 sachet dry yeast (around 7g or 2 tsp)
  • 1 tsp caster sugar
  • 1/2 tsp salt
  • 1 cup white plain flour
  • 1 cup wholemeal plain flour
  • 2 tbsp extra virgin olive oil  

Let’s get cooking:

  1. Combine 3/4 cup warm water, yeast, sugar and salt in a bowl and whisk to dissolve. Cover with cling wrap and place in a warm area for 5 minutes or until frothy on the surface.
  2. Sift flour into a large mixing bowl. Make a well in the centre and add prepared yeast mixture and oil. Mix with a wooden spoon or spatula until a soft dough forms. Turn out dough onto a lightly floured working surface. Knead for 10 minutes or until smooth and elastic. Form a ball. Lightly grease a large bowl with olive or canola oil spray and place dough inside. Cover with cling wrap and place in  warm place for 30 minutes or until dough has doubled in size.
  3. Preheat oven to 220°C and line a large baking tray with baking paper. If you plan to make two pizzas, line two baking trays.
  4. Lightly flour your fist and dough surface and punch dough down. Peel off dough from bowl and knead on the lightly floured working surface until smooth.
  5. Roll out dough with rolling pin into a large rectangle (or circle, depending on the shape of your baking tray – if you are making two pizzas, cut the dough in half and roll each one separately). Place on prepare tray.
  6. Top base with your favourite sauce and toppings. Bake for 10-15 minutes or until base is golden and crust sounds hollow when tapped.

Notes:

  • You can brush the crusts with some extra virgin olive oil for a golden and softer finish.
  • Bulk cooking tip: halve the dough, roll them out and top them as per step 5. Then wrap’n’freeze one of them for a speedy pizza ready for next time. Simple pop it in the oven for 15-20 minutes on a late night home. Make some extra pizzas and freeze them for your very own frozen pizza stash!

Nutritional Information:

One serve provides 1.5 serves of wholegrains. 

Per serve
Energy (kJ) 1394
Protein (g) 8.2
Total fat (g) 10.4
 – Saturated fat (g) 1.6
Carbohydrate (g) 48.6
 – Sugars (g) 1.4
Fibre (g) 5.6
Sodium (mg) 288
Calcium (mg) 18
Iron (mg) 1.6

 

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