Healthy Spidery Pizzas
16 October 2020
Ingredients
- 200g of strong white flour
- 200g of strong wholewheat flour
- 7g sachet of easy blend dried yeast
- 250ml of warm water
- 300g passata
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 75g grated mozzarella
- 10 black olives
- A handful of halved cherry tomatoes
- A handful of basil leaves to serve
Servings
4
Cook Time
10 min
Method
STEP 1
Mix both of the flours and the yeast together with a pinch of salt in a stand mixer fitted with a dough blade, or combine in a bowl. Pour in the water and mix to a soft dough, then work for 1 minute in the mixer or 5 minutes if doing by hand. (For any even easier way to make pizza dough, combine the ingredients in a bread maker and use the pizza dough setting).
STEP 2
Remove the dough and divide it into 4 pieces and roll out on a lightly floured surface to rounds about 15cm across. Lift onto heavily oiled baking sheets.
STEP 3
Mix all of the passata with the oil, garlic and a little seasoning. Spread over the dough leaving around 2cm around the edges. Top with the mozzarella. Halve the olives and tomatoes. Place an olive in the centre of each pizza to replicate the spiders' body. Cut the rest into little legs and arrange them around the spider bodies. Then place the tomatoes here and there on the pizza.
STEP 4
Leave to rise for 20 minutes. Heat oven to 240C/fan 220C/Gas mark 9 or the highest setting.
STEP 5
Bake the pizza for 10-12 minutes until crisp and golden around the edges. Scatter the pizza with the basil to serve.