Sundried Tomato & Olive Wholemeal Pizza

Monday, May 24, 2010

Delicious healthy pizza on the menu today. The classic combo of sundried tomato and olives served over tomato sauce with melted cheeses.

This pizza base recipe is made with half white and half wholemeal flour to keep it on the light side. You could easily add a little more veg or some chopped cooked meat if you want to make the pizza go a bit further. 
The recipe will make 1 large pizza that serves two people.

Ingredients for the base
• 160g of wholemeal flour
• 160g of plain white flour
• 1 vegetable (or chicken) stock cube (low sodium cubes are best). Crumbled
• 1 teaspoon of Italian seasoning
• 2 level teaspoons of dried powered yeast
• 1 teaspoon of olive oil
• approximately 250 ml of warm water (a little more if needed)
• a couple of sprays of Fry Light One Cal Spray Oil

Ingredients for the toppings
• 150g of tomato sauce. Pasta SauceRed Pepper & Sun Dried Tomato Cream Sauce or Tomato Pesto would all work
• 8-10 olives. Pitted and halved. All green, all black or a mixture are fine
• 2 sundried tomatoes. Soaked in warm water for 5 minutes, then finely chopped
• 50g of low fat mozzarella cheese. Sliced
• 40g of low fat cheddar cheese. Sliced
• 10g parmesan cheese. Finely grated
• ½ teaspoon of dried oregano
• a good twist of black pepper

  1. Place the flour, stock cube and Italian seasoning into a large bowl. Make a well in the centre.
  2. Mix the yeast, warm water and olive oil together in a jug and mix to combine.
  3. Add about half the liquid and mix to form a rough dough. Mix in the centre, drawing the flour from the sides.
  4. Add the rest of the water, one tablespoon at a time and continue to bring the dough together for another minute or so. If the dough is still a bit too floury add another splash of water, if it's looking too wet, add a little more wholemeal flour.
  5. Flour a clean board or work surface well with wholemeal flour and tip the dough onto it. Next dust the top of the dough and flatten it out slightly. Knead it gently to bring it together for approximately 2 minutes.
  6. Transfer the dough to a large bowl and allow to rest for 30 minutes covered with some cling film, sprayed with a little spray oil. You should then cover the entire bowl with a clean cloth or tea towel and leave in a warm place like a window sill. The dough should raise slightly.
  7. When you're ready to bake the pizza, turn the oven to 220°C degrees and line an upturned baking sheet with tin foil. Add a couple of sprays of oil to the tin foil.
  8. To prepare the pizza base, dust a clean board or work surface lightly with wholemeal flour and tip the dough onto it again.
  9. Next take the dough and flatten it out slightly. Dust with flour again and roll/press the dough flat into a rounded rectangle shape approximately half an inch thick and place on the lined tray.
  10. Next, spoon the tomato sauce onto the pizza base, leaving a gap around the edges. Next add the olives, then the cheeses, then the seasonings evenly and bake in the oven for 22-25 minutes at the centre of the oven until the base is cooked and the cheese and melted and turned golden brown. 
  11. Carefully remove from the oven and slice into 6 and serve.

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