Pizza, three ways
The Happy Pear say: “How to make pizza that ‘tastes great and a little healthier’ was the motivation for this one. There are lots of ways to make the base, and here we’re giving you a no-yeast recipe that is super-quick. To be gluten-free, try buckwheat flour instead. The tomato sauce is full of flavour, to balance the dense wholemeal base. Our topping suggestions are pretty out there, but they are delicious and really work!”
Makes 4 pizzas (each serves one person generously)
Ingredients
For the base:
200g white flour
200g wholemeal flour, plus extra for dusting 2 teaspoons baking powder
¾ teaspoon fine sea salt
2 tablespoons oil
220ml water
For the tomato sauce: (makes 500ml) 8 sun-dried tomatoes
2 cloves of garlic
1 x 400g tin of chopped tomatoes 2 tablespoons olive oil
1 tablespoon maple syrup
½ teaspoon sea salt
A pinch of freshly ground black pepper 1½ teaspoons balsamic vinegar
Method
1 Preheat the oven to its maximum temperature.
2 Sift the flours and baking powder into a bowl, then add the salt and oil. Mix well in a circular motion, using your clean hands held in a claw-like shape.
3 Make a well in the middle and slowly add the water. Coat your hand with a little flour and mix until all has come together. Divide the dough into four equal-size balls.
4 Coat a rolling pin with a little flour to stop it sticking. No need to knead the dough, just roll it out using the rolling pin. Roll each ball out as thin as you can (no more than 5mm thick), to ensure a crispy, thin base.
5 Sprinkle a little oil and flour on a baking tray to prevent sticking, then gently place your base on the tray and bake in the preheated oven for 8 minutes, without any topping, to ensure a crispy base.
6 Meanwhile, in a small pot, boil the sun-dried tomatoes for 5 minutes, until they become soft and easier to blend, then drain. Peel the garlic.
7 Put all the ingredients for the tomato sauce (including the sun-dried tomatoes) into a blender, and whiz until smooth.