Really Easy Yoghurt Pizza
I found that this made 2/3 dinner plate sized pizza and I really loved the fact it didn’t have any yeast in it which made it much lighter and also the perfect quick dinner. This is a great recipe to make with children and they can choose their own toppings which they love.
16 tablespoons Spelt flour (or any flour)
8 tablespoons Plain Natural Full Fat Yoghurt
1 Glug of olive oil
1 pinch Salt
1 sprinkle Polenta (to dust if it is too sticky)
- Spoon out your flour into a bowl
- Add the salt
- Add the yoghurt and glug of oil.
- Mix and Voila a great dough – if it is still sticky add a little bit more flour/polenta.
- Divide the dough into the number of pizzas that will fit into your oven dish.
- A glug of oil and a dusting of polenta and/or some greaseproof paper will stop it from sticking.
- Shape it quickly into a circle shape , be creative firstly you need a wet sauce – so ketchup, leftover pesto sauce, and then your toppings cheese, ham , leftover cooked veggies and then I put a dash of olive oil or even truffle oil and perhaps a sprinkle of chilli.
- Place in a really hot oven for 10-15 minutes ., do watch it though. ( see the tips below)
Variations and tips:
- This is a great recipe to increase or decrease quantities as it is basically half the quantity of yoghurt to flour
- Use whatever flour you have wholewheat, plain flour, self-raising etc
- Yoghurt personally I favour thick creamy full fat greek type yoghurt with probiotics, or even some Kefir
- I have also made the dough and left it overnight to allow the yoghurt and flour to blend and this works too, it did however have a slightly tarter taste
- You can also add herbs, spices, garlic, ginger, etc to the base and also smuggle in spinach etc
- As with all doughs it really depends on the the day on the consistency of the dough sometimes it feels wet and other days it feels dry, practice will guide you to what works for you and your family
- When cooking the pizza do make sure your oven is hot even a fan assisted one, sometimes I put the pizza in the oven for a few minutes (3-5) before I add the toppings as otherwise you can get a soggy base
- I have a metal pizza pan which has holes in it and sometimes if the dough feels quite wet I will put a little bit of oil on the pan and dust with polenta and then pre-cook it for about 5 minutes and then add the toppings so you get a really solid base and also it makes it easier to spread the sauce and the cheese