Effortless cheat dough for a quick homemade pizza everyone will love.
This simple recipe will transform the way you think about making pizza at home. A fun, quick, and relatively healthy alternative, which still caters to your indulgent side.
Base
70g self-raising flour
65g Greek yogurt – can use natural instead
Baking powder – pinch or ¼ tsp
Pinch of salt
Toppings
60g chopped tomatoes
Oregano / basil / dried herbs / chilli flakes
1 x fresh mozzarella cheese (can use any cheese you want)
Chicken or Bacon
Peppers / Sweetcorn / Mushrooms / Onion
Basic Summary
- Prep toppings & passata
- Combine flour, yogurt, baking powder, and a pinch of salt to form a dough
- Roll out dough to 12 inches or size of frying pan
- Dry fry dough for 2-3 min on each side until golden
- Transfer to baking tray and add toppings
- Oven (220°C) for 8 minutes until cheese is melted and bubbling
Prep.
TIP: Read through the full recipe before starting.
Chop all your toppings, pre-cooking any meats you want to add. In my example I have used cooked chicken and peppers, with some fajita seasoning.
Prepare your tomato passata. You can buy shop bought passata and add dried herbs or create your own by blitzing chopped tomatoes.
TIP: Try adding different herbs, tomato puree, a splash of vinegar, or even some garlic. Make it your own, make a big batch to use in the future if needed.
Now measure out your flour, yogurt and baking powder.
Make.
{Preheated oven at 220°C}
For the base, combine the flour, yogurt, baking powder and a pinch of salt in a large mixing bowl with a fork.
Once a dough has been formed, place on a lightly floured surface. Flouring your hands will help keep the dough from sticking to you.
After forming a ball, the dough should bounce back a little when poked with your finger.
Now roll out the dough until you have roughly a 10-12-inch pizza, or the size of your frying pan.
TIP: From experience, this can be the hardest part for those who have not rolled out a dough before. My tips would be:
– Roll from the middle of the dough to the edge
– Keep turning the dough so you are creating a circle
– Keep adding more flour so the rolling pin doesn’t stick
– Use your fingers to manipulate the shape or thickness if needed
You don’t need to be picking it up and showing off like a pro to make a good base. Although by all means give it a go. You can always put the dough back in a ball and start again. I prefer mine to not be circular as it gives it a rustic look you don’t get from pre-bought pizzas.
Once you have your dough rolled out. You need to pre-cook it and get a browned a little before adding toppings.
Do this by adding the dough to a dry pan on a medium to high heat.
You might see some bubbles forming and the dough getting brown on the bottom. Fry for about 2-3 mins on each side. Waiting until the dough holds its shape enough for you to easily flip it with a spatula.
Once browned, place on a baking tray.
TIP: I like to pre-heat the baking tray in the oven beforehand, so the base gets even crispier!
Now you can add your toppings. Start with the passata, then the selection of toppings, then cheese. As much or as little as you prefer. My quantities are a guideline.
Now place in the oven for about 8 minutes until the cheese is golden and bubbling.
Prep. Make. Enjoy. 