Pizza

Pizza Dough

• 800g strong or “00” flour
• 200g semolina flour
• 650ml warm water (approx.)
• 2 tbsp (0.03 litre) sugar
• 15g dried yeast

Topping

• 2 x 300ml tinned Italian tomatoes
• 100g fresh basil
• 100g parmesan cheese
• 500g mozzarella cheese
• 50ml olive oil
• 400g sliced pepperoni

• Place all the dry ingredients into a mixer

• Slowly add the warm water while mixing

• Cover over

• Store in a warm place to rise for 60 minutes

• Blend the tinned tomatoes well in a blender to a puree

• Knock back the dough and using a rolling pin roll out into 2 trays

• Cover with the tomato puree, top with the basil leaves, mozzarella, parmesan and olive oil.

• Bake at 200°C for 10 – 15 mins only, as remember when placed into hot plate it will cook again.

For the pizza dough

Per portion (173g)

• Energy: 393 kcal / 1647 KJ
• Fat: 18.8g
• Saturates: 8.4g
• Protein: 17.0g
• Carbohydrate: 41.3g
• Sugars: 2.7g
• Fibre: 1.5g
• Sodium: 501mg

Per 100g

• Energy: 227 kcal / 953 KJ
• Fat: 10.9g
• Saturates: 4.9g
• Protein: 9.8g
• Carbohydrate: 23.9g
• Sugars: 1.6g
• Fibre: 0.9g
• Sodium: 290mg