Sundried tomato stuffed crust pizza base recipe
Homemade pizzas are the best. Bases are quick and easy to make and can be decorated with your favourite toppings and cheese. For something a little different, try this stuffed crust base – the sundried tomato paste adds an extra kick.
See method- Makes 6 pizzas
- 20mins to prepare, 2hrs to rise and 10mins to cook
- 393 calories / serving
Ingredients
- 650g strong white flour
- 7g easy blend yeast
- 2 tsp salt
- 25ml olive oil
- 50ml warm milk
- 2tbsp sun dried tomato paste
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Shop ingredientsEach serving contains
- Energy
- 1665kJ 393.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 1.1g
- Sugars
- 2g
of the Reference intake
Carbohydrate 84.3gProtein 10.4gFibre 4.9g
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Method
- Mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
- Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with cling film and leave to rise for about 1 ½ hours or until doubled in size.
- When the dough has risen, knock it back, then knead again until smooth, roll into a ball.
- Divide the dough into six balls and roll each out onto a lightly floured work surface until 20cm/8in in diameter - for a perfect round shape, use the lid of a saucepan as a template.
- Spread a thin layer around the circumference of the pizza and fold over. Add your desired filling. Set aside for 30 minutes until risen again.
- Preheat the oven to 220°C/ 425°F/ gas mark 7.
- Bake for 10 minutes or until the topping is cooked and the crust is crispy.
- See more Italian recipes
