|Pizza ready to go into the oven|
|Delicious, crisp pizza fresh out of the oven|
It's perfect because it's healthier with the wholemeal flour but also because I made the dough in 5-10 minutes after work - no waiting for yeast to rise and it still resulted in a nice light, crunchy base without being soggy.
My toppings were zucchini, mushrooms, onion, tomato, ham and tasty cheddar cheese. My first pizza was a bit bland so I took a tip from my local pizza shop and sprinkled my second pizza with the same toppings but added extra zing with a bit more dried oregano, minced garlic and a few chili flakes - it turned out as tasty as store-bought pizza! And pretty good washed down with a glass of beer too.
Wholemeal Pizzas Without Yeast
Adapted from Family Oven
2 cups self-raising wholemeal flour (note the original recipe called for plain wholemeal flour but turned out okay with self-raising flour)
¼ tsp salt
1 tsp baking powder
2/3 cup milk
Tomato paste or puree
Pizza toppings of your choice plus minced garlic, dried oregano and chili flakes if desired
1. Preheat oven to 220 degrees Celsius. Grease tray lightly.
2. Put flour, salt and baking powder in a bowl and rub in butter until the mixture resembles breadcrumbs.
3. Add enough milk to form a soft dough. Knead lightly.
4. Place the dough on the baking tray and pat out into desired shape and thickness (I like mine thin), pinch up edges to make a rim. Spread tomato puree on base and add sliced toppings, finishing with the cheese.
5. Bake for 25-30 min until cooked and golden brown. Serve hot or cold in slices. Freeze for up to 3 months.