Britain’s favourite Italian export is a doddle to make at home! Rolling out your own dough is great fun and our lighter recipe keeps the Syns down to just 7 per serving
- 7 Syns per serving
- 55 minutes
- Serves 4
Total Time 55mins
Course: Breakfast, lunch
Cuisine: slimming world
Keyword: Margherita pizza
Servings: 4
Ingredients
- 125 g strong bread flour
- 7 g sachet instant active yeast
For the topping:
- 4 shallots finely chopped
- 3 garlic cloves crushed
- 1 tsp dried red chilli flakes
- 2 tsp dried oregano
- 400 g can chopped tomatoes
- 1 tbsp tomato purée
- 70 g reduced-fat mozzarella cheese cubed or sliced
- Small handful of torn fresh basil leaves to serve
Instructions
- Put all the topping ingredients apart from the mozzarella and basil in a saucepan, season to taste and cook over a medium-low heat for 25-30 minutes or until you have a thick, spreadable sauce.
- Meanwhile, preheat your oven to 200°C/fan 180°C/gas 6 and heat through a baking sheet or, better still, a pizza stone – this will help your pizza to cook evenly.
- Put the flour in a large bowl and stir in the yeast and 1 tsp salt. Make a well in the middle, pour in 75ml of warm water and mix with a wooden spoon until you have a soft, fairly wet dough. Dust a surface very lightly with flour (1 level tsp is ½ Syn), turn out the dough and knead for 5 minutes until smooth. Use a rolling pin to roll the dough into a thin circle about 22cm across.
- Put your rolled-out base on the preheated pizza stone or baking sheet (add a sheet of non-stick baking parchment if you’re using a baking sheet). Spoon the tomato sauce over the base and arrange the mozzarella on top.
- Bake for 15-20 minutes or until the base is golden. Scatter over the basil and serve hot with a rocket salad.
Notes
- If you’re feeling creative, you could add other toppings, too. Peppers, mushrooms, lean ham (visible fat removed) and skinless cooked chicken are all Free – or try a Fiorentina-style pizza with a scattering of spinach and an egg cracked on top. To make it vegan, just swap out the mozzarella for 70g dairy-free mozzarella alternative and add 1½ Syns per serving.
