I often fancy a little indulgence at the weekend, pizza would be up there on my list of treats. So I was delighted when I saw this healthy option by Weight Watchers. I got the recipe from the February issue of the Weight Watchers magazine. I’m always put off by the effort involved in making pizza from scratch but this is really handy. Worth trying some weekend when you can take it at your leisure.
13 propoints per serving
200g strong white bread flour
200g plain white flour, plus tbsp extra for kneading
1 tsp salt
1 tsp (1/2 c 15g sachet) fast action dried yeast
2 tsp olive oil
250ml tepid water
To top the pizza
1 x speedy tomato sauce recipe (see bottom of recipe)
150g cherry tomatoes, quartered
2 tbsp shredded fresh basil
125g pack reduced fat mozzarella cheese, drained and diced
25g freshly grated parmesan cheese
1. To make the pizza dough, combine both flours in a large mixing bowl with the salt and yeast. Make a well in the centre and add the olive oil and almost all of the tepid water. ( The water should feel just warm, if it is too hot, it may kill the yeast). Use a table knife or kitchen spoon to bring the liquid and flour together, adding just enough to make a soft dough that comes together without being sticky, leaving the bowl clean.
2. Dust the work surface with 1 tbsp of the extra flour and start to knead the dough. Using the heel of your hands, roll the dough away from you, pressing down firmly as you do so, then bring the dough back towards you and repeat with the other hand, so you are rolling the dough back and forth, alternating your hands as you roll. Knead for 3-4 minutes until the dough feels soft, springy and elastic. If you prod the dough,, the indentation should spring back lightly.
3. Return the dough to the mixing bowl and cover with clingfilm. Lease to rise for 1 hour or until it has doubled in size. Preheat the oven to gas mark 7/220 degrees celsius/200 degrees celsius with fan oven.
4. While the dough is rising, make the speedy tomato sauce.
5. Punch the dough down to deflate it, then divide it into 4 balls. Dust 2 baking trays with a little of the remaining flour and use the rest to roll out the dough.
6. For each pizza, shape a ball of dough into a fat disc, then use a rolling pin to gently press down on the dough, start to flatten it into a neat circle before you roll out. Use the rolling pin to roll out to a 20cm disc. Transfer to a baking tray. Repeat for the other dough balls.
7. Spread pizza with a quarter of the sauce, then scatter with the cherry tomatoes, basil, mozzarella and Parmesan cheese. Season generously with black pepper and leave to rise for 10-15 minutes.
8. Bake in the oven for 12-15 minutes until the bases are risen, golden brown and crisp at the edges. Swap the trays over after 8-10 minutes.
Speedy Tomato Sauce
Place a 400g can chopped tomatoes, 1 crushed garlic clove, 1/2 tsp grated lemon zest, 1/4 tsp mixed dried herbs and 1 tsp castor sugar in a lidded saucepan and bring to the boil. Cover and then simmer for 10 minutes, stirring once or twice, then season to taste.