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For the dough

400g self-raising flour, sifted, plus extra for dusting

400g yoghurt

1 ½ tsp baking powder

1 tbsp olive oil, plus extra for oiling hands

For the sauce

2 tbsp extra virgin olive oil

1 large clove of garlic, grated

1 tsp dried oregano

6 heaped tbsp tomato purée

1 tsp sugar

2 large balls mozzarella, torn into thin strips

For the toppings, your choice of:

Handful of pitted black olives, halved

Handful of chorizo slices

A couple slices of cooked ham

Tinned pineapple, in chunksChilli flakes

Handful of rocket leaves, to serve


1.     Pre-heat the oven to 220C/200C Fan.  Pop a couple of baking trays in to heat up.

2.     To make the sauce, in a small frying pan, heat the oil on a medium heat and add the garlic and oregano, along with a small pinch of salt, and fry until the aromas hit you, then mix in the tomato paste and sugar and reduce heat to medium low and cook gently for about 5 minutes, whisking constantly until the colour becomes a little browner, then loosen with a couple tablespoons of water. Season to taste, mix and set aside to cool.

3.     For the pizza dough, pop all the dry dough ingredients into a bowl, along with a generous pinch of salt and pepper, mix then add the yogurt and oil and use a spoon to mix again, then bring it all together with oiled hands.  Knead for a few minutes (oil your hands a little more if needed) on a clean, flour-dusted surface then divide the dough into 4 balls and roll out into thin pizza bases, on floured sheets of baking paper.

4.     Pop the baking paper with the pizza bases on to the heated baking trays, you may need to do this in two batches.  Place back into the oven for about 3 minutes, until they begin to rise.  Remove from the oven, flip over and spoon over a quarter of the sauce on each base, top with a quarter of the mozzarella and your choice of toppings, along with a drizzle of olive oil, then pop back into the oven for about 5 minutes or so, until the cheese bubbling and the pizza base is golden and cooked through.

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