Marathon recipe for 2 people, takes only 12 mins; recipe has flour, yeast, water, chopped tomato, cherry tomato, courgette, mozzarella, caper, olive, garlic clove, olive oil and parsley.
Superhealthy pizza
Course: Marathon
Servings
2
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 1 garlic clove, finely chopped
- Cherry Tomato: handful cherry tomatoes, halved
- Olive Oil: 1 tbsp olive oil
- Chopped Tomato: 200g can chopped tomato, juice drained
- Courgette: 1 large courgette, thinly sliced using a peeler
- Parsley: 2 tbsp chopped parsley, to serve
- Olive: 8 green olives, roughly chopped
- Mozzarella: 25g mozzarella, torn into pieces
- Caper: 1 tsp capers in brine, drained
- Flour: 100g each strong white and strong wholewheat flour
- Water: 125ml warm water
- Yeast: 1 tsp or 7g sachet easy-blend dried yeast
Directions
- Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
- Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
- Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.
