Homemade: Pizza

Pizza. The food of Gods.

When I made a move to eating more mindfully I knew that there were some non-negotiables. Top of that list was pizza. Why? Because you can’t beat biting into that dough smothered in tomato with veg and melted cheese. It’s bloody brilliant.

Now I know that it’s ten times easier to pop to the shops and buy a pre-packed pizza that’ll take 10 mins in the oven. Or even easier to just order a takeaway. However, you can’t beat the taste of homemade pizza. Even if you only put the effort in once a month then it’s worth it.

(Top tip: double the dough recipe and freeze half so when next you want pizza you won’t have to faff with making the dough – just make sure you defrost it first)

Spelt flour is optional of course. I love the nutty, wholesome flavour of it and spelt is an ancient grain that is said to be good for us. If using spelt then try and find the white/light stuff as it’s slightly easier to work with when making pizza. However, the wholemeal spelt flour works just fine and if using normal flour then aim for wholemeal.

It’s without a doubt one of our favourite recipes and the great thing is it’s adaptable. Put whatever toppings on you like and create your own masterpiece. I’ll pop some suggestions with the recipe but seriously go wild. And yes you meat eaters out there can splash some meat on there too.

Pepper and Onion pizza

Serves four
Preheat oven to 200 degrees (180 degrees fan oven) or gas mark 6.
Line tins with greaseproof paper or the pizza will stick – trust me, it’s hell.

The Dough

1 tsp of yeast (instant kind that comes in 7g packets)

340ml lukewarm water

570g white spelt flour

1 tsp sea salt

1. Tip the yeast into the lukewarm water and stir. Set aside for five minutes.
2. Put the flour and salt into a bowl.
3. Once the yeast/water mixture has been left for five minutes pour it into the flour.
4. Combine with a spoon until it comes together a bit and then begin to knead. Knead for approximately 5-10 minutes.
5. Roll out the dough (I usually just do this with my hands) into pizza shapes (making 2 decent sized pizzas or maybe 4 small ones would be best). Place on a tin lined with greaseproof paper (can’t stress this enough: greaseproof = very important).


250ml passata

2 tbsp tomato purée

1 tbsp mixed or Italian herbs

Black pepper and sea salt

1. Combine all ingredients together until there are no lumps.
2. Pour onto pizza and spread until vaguely even (don’t fret, mine’s always uneven).

Topping ideas

Pepper and Onion

1 red onion

2 red peppers

A big handful of rocket

200g packet of feta or 1 packet of mozzarella

1. Slice the onion and pepper and fry for about 10 minutes.
2. Add the rocket to the pan and cook until it has wilted (or leave the rocket out for now and once the pizza is cooked scatter it raw over the pizza – either way is amazing).
3. Pour ingredients onto pizza and spread out.
4. Crumble feta over the pizza.

Spicy aubergine

1 aubergine

A big handful of spinach

1 tsp chilli flakes

1 jalapeño (optional – for that extra spicy kick)

200g packet of feta or 1 packet of mozzarella

1. Cube the aubergine quite small and fry with the chilli flakes for approximately 15 minutes.
2. Add the spinach and wilt.
3. Pour the ingredients onto pizza and spread out.
4. Slice the jalapeño and scatter over the pizza.
5. Crumble the feta over the pizza.

After the pizza is assembled put that beauty in the oven for 10 to 15 minutes. Then slice and eat it before other people try to steal your slices.
You’re welcome.


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