I may cook the vast majority of our meals from scratch but I’m not tied to the stove. When it comes to meals for the children I like things to move swiftly as small tummies don’t play the waiting game in this family.
One of my favourite store cupboard standby meals is this pizza which is ready for the oven in under 15 minutes (10 if you’re super speedy). No proving, just kneading, rolling and topping. You are going to love this dough as it is so quick and makes a nice crisp base.
As I’m allergic to tomatoes we always have pesto on our pizza (here’s my homemade pesto recipe). You can load it up with whichever toppings take your fancy, we’re big on veggies and I’ll use whatever I have to hand.
Five Minute Pizza Dough
275g light brown self-raising flour (white is ok or a 50/50 mix of white & wholemeal)
60ml olive oil
Small pinch of salt (optional and not for under twos)
Veggie Pizza Toppings
Enough pesto to cover the dough, about 2 – 3 spoons
Half a courgette, either grated or sliced into wafer thin rounds
Cheddar cheese, grated
A handful of black olives, sliced
Half a red pepper, sliced
Three artichoke hearts, sliced
Five or so mushrooms, sliced and fried in a little oil
Any other vegetables you fancy!
Preheat oven to 180°C
Makes enough for six children (or three with leftovers)
- Mix your ingredients together in a bowl until they come together in a dough.
- Either pop it in your mixer and let the dough hook work its magic for five to ten minutes or turn out onto a floured worktop and knead by hand.
- When you have an elastic dough roll out to about 5mm and place on a baking tray.
- Spread your pesto (or tomato sauce) over the dough.
- Layer your courgette (grated or sliced) over the base sauce then grate the cheddar over the pizza. Only using enough to cover in a layer.
- Then lay out your toppings, Milla did the pizza above.
- Cook in the oven for 20 minutes checking after 15 minutes and turning if needed.