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Healthier pizza

Name: Healthier pizza
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 125g strong white bread flour; ½ tsp salt; 100g strong wholemeal bread flour, plus extra for dusting; 1 tsp (4g) fast-action yeast; 1 courgette, thinly sliced; 1 red pepper, thinly sliced; 1 tbsp chopped fresh rosemary; 1 tsp olive oil, plus extra to grease; 1 garlic clove, thinly sliced; 150ml passata; 125g mozzarella, drained and torn; Good handful of wild rocket; 4 Parma ham slices, roughly torn; 2 tsp balsamic vinegar; Leafy green salad to serve

Published: 31 Aug 11
Updated: 18 Mar 24

A healthier version of the universal favourite. Here we slice off 163kcals from a traditional pizza recipe per portion.

Easy
September 2011

Test kitchen approved

Serves 4
Takes 20 minutes to make, 15 minutes to cook, plus proving

A healthier version of the universal favourite. Here we slice off 163kcals from a traditional pizza recipe per portion.

Nutrition: per serving

Calories: 336kcals
Fat: 9.9g (5.1 saturated)
Protein: 16.7g
Carbohydrates: 44.4g (4.6g sugars)
Fibre: 6.2g
Salt: 1.3g

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Ingredients

125g strong white bread flour
½ tsp salt
100g strong wholemeal bread flour, plus extra for dusting
1 tsp (4g) fast-action yeast
1 courgette, thinly sliced
1 red pepper, thinly sliced
1 tbsp chopped fresh rosemary
1 tsp olive oil, plus extra to grease
1 garlic clove, thinly sliced
150ml passata
125g mozzarella, drained and torn
Good handful of wild rocket
4 Parma ham slices, roughly torn
2 tsp balsamic vinegar
Leafy green salad to serve

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Method

Sift the white flour and salt into a large bowl, stir in the wholemeal flour and yeast, then make a well in the centre. Add 150-160ml warm water and bring together into a soft, slightly sticky dough with the back of a table knife.
Knead the dough vigorously on a lightly dusted work surface for 5-10 minutes until smooth and elastic. Return to the cleaned bowl, cover with cling film and leave in a warm place for about an hour until doubled in size. Meanwhile, toss the veg, rosemary, oil and garlic in a bowl. Season well and set aside.
Preheat the oven to 220°C/fan200°C/gas 7. Knead the dough briefly, halve and shape into 2 evenly sized balls. Stretch and roll each to make a rough 25cm circle. Ease the bases onto 2 floured non-stick rimless baking sheets.

Spread the bases with passata, leaving a 1cm border. Cover with the veg and scatter over the mozzarella. Leave to rise for 5-10 minutes, then bake on the sheets for 12-15 minutes until crisp and golden.
Slide onto chopping boards and scatter with rocket and Parma ham. Drizzle with balsamic vinegar, cut into wedges, then serve with a leafy salad.

Recipe from September 2011 Issue

Nutrition

Nutrition: per serving

Calories: 336kcals
Fat: 9.9g (5.1 saturated)
Protein: 16.7g
Carbohydrates: 44.4g (4.6g sugars)
Fibre: 6.2g
Salt: 1.3g

delicious. tips

For instant pizzas, make the dough up to the end of step 4, wrap in cling film, then foil, and freeze for up to a month. Defrost in the fridge overnight and continue with the recipe.