One-sheet pizza buffet
SERVES 4
FOR THE PIZZA DOUGH
• 205g Greek yoghurt ( or any thick , plain yoghurt )
• 200g gluten-free plain flour
FOR THE PIZZA SAUCE
• 140ml passata
• 1 tsp garlic-infused oil
• 2 tsp dried oregano
FOR THE TOPPINGS ( ALL OPTIONAL )
• 125g mozzarella ( I usually use grated , but sliced is good too )
• 6 slices pepperoni
• 1 slice honey roast ham , chopped into small pieces
• 1 pineapple ring , chopped into small pieces
• 4-5 slices brie
• 1 tbsp parmesan
• basil leaves
AS SEEN ON
Summer Kitchen
1 Heat the oven to 260C / 240C fan / gas 10 , or as hot as your oven will go if it won ’ t reach these temperatures . 2 Give the yoghurt a good stir . Put it in a large mixing bowl with the flour . Mix thoroughly using a spatula to ensure there ’ s no hidden clumps of yoghurtcoated flour . As it starts to come together , use your hands to form a slightly sticky ball . 3 Knead the dough briefly in the bowl until it ’ s smooth , well combined and no longer sticky . Transfer the dough to a large sheet of non-stick baking parchment that ’ s comfortably larger than your baking tray . 4 Lightly flour your rolling pin and roll out the dough to a large rectangle shape , aiming for a 1mm thickness . Ensure it ’ s nice and even and not thicker or thinner in certain areas . Re-flour your rolling pin as necessary to stop it from sticking . 5 Use the baking parchment to lift the rolled-out dough onto a large baking tray . Form a crust around the dough by folding the dough over at all the edges to create a 1cm overlap , then gently press it down . 6 For the pizza sauce , combine all the ingredients in a small bowl . Spread the sauce over your base , right up to the crust . Top with mozzarella and whatever toppings you like . 7 Cook in the preheated oven for 10-15 mins , or until the cheese is nicely browned and golden . Because the oven is super hot ( like a pizza oven would be ), make sure you keep an eye on it for the last 5 mins or so . 8 Once cooked , use the baking parchment to lift the pizza onto a flat surface . Cut into 12 small slices or 6 large slices . Finish with basil leaves and serve immediately .
Becky Excell
104 bbcgoodfoodshow . com