For the pizza base

  • 500 g strong white bread flour, plus extra for dusting
  • 7 g sachet fast-action dried yeast
  • 2 tbsp extra-virgin olive oil

For the tomato sauce

  • 350 g passata
  • 1 clove garlic, finely sliced
  • 1 large handful fresh basil, torn
  • 2 tbsp extra-virgin olive oil

For the toppings

  • 4 slices cooked ham, chopped into small pieces
  • 3 ready-roasted peppers from a jar, finely chopped
  • 125 g mozzarella
  • 4 handfuls fresh basil leaves
  • 100 g sliced mushrooms
  • 150 g cooked spinach (200g raw, squeezed of excess water), chopped
  • 3 tbsp ricotta cheese


  1. 1

    Put the flour in a large bowl and make a well in the centre. In a jug, mix the yeast, olive oil and 300ml warm water. Gradually pour into the well and mix the flour into the liquid, until it forms a soft dough. Tip out onto a floured work surface and knead to a smooth, springy dough – this will take a good 5-10 mins. Put the dough in a floured bowl, cover with a damp tea towel and leave in a warm place for about an hour until it has doubled in size.

  2. 2

    Meanwhile, simmer the passata, garlic, basil, olive oil and a little black pepper in a pan for 20 mins until thickened. Set aside to cool.

  3. 3

    Preheat the oven to 220°C, fan 200°C, gas 8. Knead the dough for about 2-3 mins to knock out the air. Cut into 16 pieces and roll each out to 6cm in diameter on a floured surface.

  4. 4

    Put the pizza bases on greased baking sheets and spoon over a little of the tomato sauce.

  5. 5

    On half of the bases, sprinkle the chopped ham, the peppers, mozzarella and basil leaves. Top the other half with the mushrooms, spinach and ricotta. Bake for 4-5 mins until the bases are golden. For other variations, try basil pesto, mozzarella and pine nuts.

Nutritional Details

Each serving provides
  • Energy 674kj 161kcal 8%
  • Fat 5.0g 7%
  • Saturates 1.8g 9%
  • Sugars 1.5g 2%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 775kj/185kcal

Each serving provides

20.7g carbohydrate 1.6g fibre 7.5g protein

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