Last weekend we tried a new pizza dough recipe at my sister’s suggestion. I was skeptical after seeing the ingredients, but I’m sold now after trying it! On a side note, I’ve already made 3 different pizzas with it!
3/4 cup wholemeal self-raising flour
1/2 cup greek yoghurt
Some sort of sauce for pizza base (tomato, BBQ, sweet chilli, etc)
Cheese (we tend to use mixtures of cheddar, mozzarella and parmesan, but you can use pretty much any)
Toppings (pretty much any vegetables or meat!)
- Preheat oven to 160 degrees
- Mix the greek yogurt and flour together until they form a fairly stiff dough
- Knead for 5-10 minutes on a floured board, adding extra flour if the dough is a little sticky. This dough does not require any time to rise
- Roll out on a floured board once it’s a smooth consistency. We like thin crust pizza, and at about 1/2cm thick, it makes a pizza about 30-35cms in diameter
- Spread with some a sauce of choosing and a small amount of cheese to help the toppings stick
- Layer with your choice of toppings. Personally, I prefer only 2-3 toppings, but sometimes use more. Add any herbs you want here also
- Cover with cheese. I usually mix 2-3 types of cheese for flavour
- Put the pizza into the oven for 15-20 minutes, until the base looks crispy, the toppings are heated and the cheese is melted
- Take the pizza out, let cool for a minute or 2, cut into pieces and enjoy!
When cooking the pizza, we use a pizza stone in the oven, and a pizza peel to assemble the pizza on and to slide it in and out of the oven. Before getting these, we would assemble the pizza on an oven tray and put the whole try in, or on a wooden chopping board and put the board in. Both of these methods work well enough, but we do prefer the crispy base that the pizza stone gives. We put the stone in when the oven is turned on, and take it out once the oven is cool again.
Suggestions for toppings
Note, these first 4 are what we have made in the few weeks, the last one is the next one we’ll be testing out.
- BBQ sauce, chicken and mushroom
- Semi dried tomato and garlic sauce, pepperoni and ham
- Tomato sauce, ham and pineapple
- Tomato pasta sauce, pepperoni and mushroom
- Sweet chilli sauce, chicken, snow peas and broccoli
Other toppings that go well include onion, capsicum, sausage or any sort, tomato, sun-dried tomato, bacon, beef, olives, almond or cashew, basil, oregano and garlic.
I shared another recipe for pizza dough here, but this one is now a favourite! This is a bit healthier than usual pizza dough recipes, since it has no salt or sugar added. I definitely want to experiment with different toppings, and love how quick and easy this is to make since you don’t have to wait for it to rise. Pizza is great for clearing out leftovers from the fridge at the end of the week! We’ll also be cutting back some of the cheese, as they really don’t need as much cheese as we’ve used previously.
Michael thought the pizzas were “damn good” (his exact words!), but he wants the base to be thinner and crispier, so we’ve agreed that we’ll try cooking the pizza for longer at a lower temperature next time to try to make it crispier, without burning the cheese or toppings.
You can see recipe one here.