If you're not sensitive to gluten, then this should not be a problem for you. I find the gluten free bases don't work so well.
I love to make pizza when I have a little extra time on my hands and it can be quite time consuming.
Once you've made your dough base you can add any toppings that you want. I like to make a fresh tomato sauce to go on the base so I know I'm getting some goodness, but you can simply add some sun-dried tomato paste for quickness if you prefer.
Make sure the toppings you choose are nice and colorful to create a rainbow of vegetables to help your skin glow whilst you're eating it - there's nothing like multi-tasking right.
Pizza Dough Base:
300g Strong Bread Flour
1 x 7g sachet of fast action/easy bake yeast
1 1/2 tsp salt
3 tbsp extra virgin olive oil - or a flavoured oil if you prefer
175ml warm water
Preheat the oven to 220 degrees (fan 190 degrees)
Add all the dry ingredients to a large bowl and mix together
Then add the liquid ingredients
Now you can either get your hands in - if so knead the dough on a floured work surface for 8 mins or so until its nice and springy - or if you're like me (sticky finger phobe) then put it all in the kitchen aid and knead with a dough hook on slow for 4 minutes or until it all comes together
Take the ball of dough out and split it into 3 or 4 sections
Roll out each piece of dough into very thin rectangles/squares/circles - whatever you like
Place on the baking tray and then top with your toppings
Once topped, put in the oven for around 8-10 minutes or until crispy and your liking!
Eat straight away! Be careful, they will be hot.
Great pizza combinations:
Mushroom, truffle oil and parmesan (then once cooked, topped with some fresh rocket)
Traditional margarita with black olives
Peppadew Peppers with olives