Once you’ve made pizza this way you won’t turn back! The dough is extremely straightforward using only two ingredients and you can also portion it up and freeze for later – very handy for last minute snacks!
Makes 8 small pizzas
450g self-raising flour
450g full-fat plain yoghurt
8 tbs tomato passata (puree)
2 x 125g mozzarella balls, roughly grated
1) Place flour and yoghurt in a mixing bowl and mix until it begins to come together. 2) Turn the rough dough onto a floured bench and knead gently for a couple of minutes until you have a smooth ball. You can also use a KitchenAid (or similar) with a dough hook but this does eliminate some of the fun for kids! 3) Divide dough into 8 balls and cover. You can now place the dough in the fridge for up to 24 hours before using or pop in the freezer for up to 1 month. 4) When you are ready to cook your pizzas, remove 1 dough ball at a time from the fridge and place on a lightly floured surface. Using a rolling pin, roll into a 3-4mm-thick circle. 5) Preheat grill to high. 6) Heat a large frypan or pancake pan over medium-high heat until piping hot. Place the flatbread directly onto the pan and cook for 1-2 minutes. Reduce the temperature if the bread starts to char. 7) Top with 1 tbs passata and 25g mozzarella. 8) Remove from the heat and place under the grill for 4-5 minutes until golden and bubbling. Remove and repeat.
Recipe by: Trained chef Lyndsay Bettles who now cooks for some of her toughest critics: her daughters Madeleine and Ester. Find her nutritious, easy recipes at ieatmypeas.com.