Sundried tomato stuffed crust pizza base recipe

  • Makes 6 pizzas
  • 20mins to prepare, 2hrs to rise and 10mins to cook
  • 393 calories / serving
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  1. 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.
  2. 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.
  3. When the dough has risen, knock it back, then knead again until smooth, roll into a ball.
  4. 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.
  5. 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.
  6. Preheat the oven to 220°C/ 425°F/ gas mark 7.
  7. Bake for 10 minutes or until the topping is cooked and the crust is crispy.

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  • Ingredients

  • 650g strong white flour
  • 7g easy blend yeast
  • 2tsp salt
  • 25ml olive oil
  • 50ml warm milk
  • 2tbsp sun dried tomato paste
  • Energy 1665kj 393kcal 20%
  • Fat 4g 5%
  • Saturates 1g 3%
  • Sugars 2g 2%
  • Salt 1.1g 19%

of the reference intake
Carbohydrate 84.3g Protein 10.4g Fibre 4.9g


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