Thursday, 25 September 2014


“I think of dieting, then I eat pizza...” - Lara Stone

We recently made this pizza at home after a friend gave us the recipe for the yoghurt dough, which does not require any yeast or raising. The topping is very much a personal matter and you can put whatever your favourite topping ingredients are on this base. The recipe I give you is for a very rich, non-vegetarian pizza that is a very satisfying meal for two to three people (depending on how hungry they are!). We make two of these pizzas, freeze one and then share the other one for a complete meal. We serve it with a fresh garden salad, a dry red wine and extra tasty cheese cubes on the side.

Ingredients (for two 30 cm diameter pizzas)
200 g natural Greek yoghurt
200 mL water (fill and rinse out the yoghurt container with this)
1 tsp salt
100 mL olive oil (half the yoghurt container full)
500 g sifted self-raising flour
Some olive oil for frying
2 x 250 g cans of peeled tomatoes, diced and stewed with a tbsp. of oil until much of the water is removed and the tomatoes are cooked and of a firmer consistency (leave to cool)
Oregano, dried and crumbled
300 g of grated tasty/mozzarella cheese mix
1 x 150 g of button mushrooms cut into small pieces
300 g of smoked leg ham cut into small cubes
1 green capsicum diced
2 x 100 g cans of anchovies
2 small onions, sliced thinly and separated into rings

In a bowl mix the yoghurt and water, adding the salt and oil, stirring to blend well. Add the flour and mix to form a smooth, soft dough. Don't over-knead the dough. Divide into two equal pieces and flatten out into disc shapes.
In a 30 cm flat frying pan put enough olive oil to just cover the bottom. Put one of the dough disks and with your hands flatten the dough carefully to cover the whole of the bottom of the pan, working all round to ensure a smooth, flat disc.
Fry the dough until it is golden on the bottom. Flip the dough disc and fry the other side. Transfer onto a 30 cm round pizza tray. Brush the top of the pizza base with some olive oil.
Spread half of the tomato mixture onto the pizza base and sprinkle oregano on this.
Add the grated cheese, one of the cans of chopped mushrooms, half the diced ham, half the diced capsicum. Add the one can of anchovy fillets, arranging them around the pizza so that they cover most of the area. Sprinkle the onion rings all round the pizza.
Repeat for the other pizza and bake in a preheated oven at 200˚C for 20 minutes or so, until the topping is cooked.
You can easily freeze one of the pizzas and rewarm when needed.

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  1. This sounds great - I don't usually have much success with the yeast dough pizza bases. Will try next time I want to make pizza. We usually have a margherita topping.

  2. Since you’re going Italian, here’s my fave bolognese recipe :-)

  3. Another Italian one from me. Will try the dough tonight!