A healthy pizza that the kids will love!
Ingredients
100g each strong white and strong wholewheat flour
1 tsp or 7g sachet easy-blend dried yeast
125ml warm water
For the topping
200g can chopped tomatoes, juice drained
Handful cherry tomatoes, halved
1 large courgette, thinly sliced using a peeler
25g mozzarella, torn into pieces
1 tsp capers in brine, drained
8 green olives, roughly chopped
1 garlic clove, finely chopped
1 tbsp olive oil
2 tbsp chopped parsley, to serve
Method
- Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade.
- Pour in the water and mix to a soft dough, then work for 1 min.
- Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
- Spread the canned tomatoes over the dough to within 2cm of the edges.
- Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top.
- Drizzle evenly with the oil. Leave to rise for 20 mins.
- Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
- Bake the pizza for 10-12 mins until crisp and golden around the edges.
- Scatter with the parsley to serve.