There’s nothing better than pizza when you’re looking to rustle up something that everyone will want to eat. It’s reasonably quick, and it’s so flexible (they can choose their own toppings) that it’s virtually guaranteed not to disappoint anyone. This little rustic recipe is tried and tested and has been a staple for our family for years. Once you’ve made it several times, you’ll wonder why you ever ordered a takeaway pizza – it’s that good.
2¾ tsp baking powder
1 tsp salt
1 tbsp oil
Add toppings of your choice.
For a seafood style pizza, you could go with any tinned fish: salmon, tuna, sardines. Add some small snips of anchovy but be careful it can be very salty. One of my husbands favourites is tuna with tinned kippers and sardines. Throw on a few capers, et voila! Or is it bellissima?
For a meaty pizza, you could buy a Spanish meat selection – you’ll find them in most supermarkets. They’ll have pepperoni, hams, chorizo, salami etc. Just play with the ingredients. You can use onion and garlic too!
Heat the oven to 200C/180C fan/gas 6.
Mix together 350g flour, 2¾ tsp baking powder and 1 tsp salt in a small bowl.
Add 1 tbsp oil and 170ml water then stir until it forms a ball. If stiff, add more water, it should be soft but not sticky.
Knead on a floured surface for 3-4 mins. Roll into 2 balls, then flatten out.
Spread some Passata across the pizza and break up small pieces of mozzarella and spread/sprinkle those around.
Add toppings and bake on a baking sheet for 15 mins.
Why yeast free?
Well, some people have intolerances and yeast doesn’t agree with them. I find this recipe a little easier on the digestion. And, if I may say so, much nicer than those frozen shop bought ones.
Great for kids!
Cooking with kids can be frustrating. Most kids love pizzas though so this is a great way to get them involved and build their confidence in the kitchen.