When I was young I used to sit around tucking into scrumptious foods such as Margarita pizza, Spaghetti Carbonara, cheese and onion pasties, macaroni cheese and even the not so delicious but still naughtily addictive cheese strings and Dairylea Dunkers, often wondering why I felt so unwell day after day.
After several trips to the doctors and dietitian I was told I had an intolerance to cheese and would feel better if I cut it out totally from my diet. I found this hard to believe as I had no problem with other dairy products such as milk but still did what I was told (much to my annoyance) and immediately noticed an improvement in my health.
I must admit cheese really doesn’t tempt me anymore, I have spent almost seven years without it and have now adjusted my diet and enjoy other ingredients which are just as tasty.
Although, there is one meal that I do really miss…pizza. Not long ago I decided to join my friends in ordering a Domino’s pizza; “Can I order a cheese-less pepperoni pizza please?” just didn’t seem right and as I predicted it didn’t taste right either.
This is why I have decided to start making my own pizzas, yes I can’t have cheese but I can still top them with piles of flavorsome ingredients too make them taste just as good and better for your waistline too.
The following pizza recipe does contain cheese as I gathered it would suit more people. If you are like me and can’t eat it, simply remove it from the recipe and add more tomato/passata. The picture for this recipe isn’t exactly your typical attractive pizza shape but believe me it is just as delicious; on this occasion I was being a little lazy and short on time, but if you would like the classic look that’s up to your shaping skills.
Here is my recipe which makes 2 pizzas and is inspired by Gino D’Acampo:
Ingredients
Pinch of salt
1 tsp of dried yeast – mixed with
140ml warm water
180g strong plain flour, plus extra for dusting
1 tbsp extra virgin olive oil, plus extra for greasing
For the topping:
3 tbsp extra virgin olive oil
100g button mushrooms, sliced
1 handful of sliced jalapenos
1 red pepper, sliced
400g passata
2 large tomatoes, sliced
1 tsp dried oregano
Salt and freshly ground black pepper
1 mozzarella ball (125g), drained and cut into small cubes
6 slices lean cooked ham, cut into strips
Method
- To prepare the dough, mix the salt and yeast together in a jug with the water. Place the flour in a large bowl, make a well in the centre and add the water mixture, along with the oil. Use a wooden spoon to mix everything well to create a wet dough.
- Turn out dough onto a well-floured surface and work it with your hands for about 5 minutes or until smooth and elastic.
- Place in a greased bowl and cover with a tea towel. Leave at room temperature to rise for at least 30 minutes until the dough has nearly doubled in size.
- Preheat the oven to 180C/Gas 7.
- Heat 1 tablespoon of the oil in a frying pan over a medium heat and cook the mushrooms for 3 minutes until tender, stirring occasionally.
- Turn out the dough onto a floured surface and divide it into two. Use your hands to push out from the centre; creating two rounds about 25cm in diameter. Place the pizza bases on two oiled baking trays.
- Spread the passata on top of the dough using the back of a tablespoon. Sprinkle with the oregano and season with salt and pepper.
- Divide the mozzarella, mushrooms, slices of pepper and jalapenos between the pizzas and drizzle with the remaining olive oil.
- Cook in the middle of the oven for about 20 minutes or until the edges of the pizza are golden brown.
- Two minutes before the end of the cooking time, scatter over the ham.
Remember that the dough needs to rest for 30 minutes so try to prepare ahead. Other delicious toppings include slices of peaches, olives, basil, tuna, rocket and salami.
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