200g
Alpro Simply Plain Big Pot plant-based alternative to yogurt
¼ tsp salt
1 tbsp olive oil
1 x 400g tin cherry tomatoes
1 garlic clove, peeled and bruised, but left whole
3 basil leaves
pinch of salt
For the truffled mushroom topping (makes 8)
1 tbsp olive oil
150g chestnut mushrooms, sliced
2-3 drops white truffle oil
small handful fresh parsley, finely chopped
For the taleggio, red onion and rosemary topping (makes 8)
100g taleggio, thinly sliced or torn
1 small red onion, very thinly sliced into rounds
few sprigs rosemary, leaves picked and roughly chopped
For the butternut squash topping (makes 8)
½ small butternut squash, sliced
1 tbsp olive oil
fresh sage leaves
For the courgette topping (makes 8)
1 courgette, sliced with a peeler
1 tbsp olive oil
few sprigs fresh thyme, leaves picked
pinch chilli flakes
METHOD
1 In a food processor, mix together the self-raising flour,
Alpro Simply Plain Big Pot and salt, until it forms a ball. Remove and knead for 1-2 mins to bring it all
together. Place in a bowl and set aside for 15 mins – it will only rise a tiny bit.
2 While the dough is rising, make the tomato sauce. Heat the
oil in a small saucepan, then add the tomatoes, garlic and basil, and bring to boil. Reduce to a simmer
for 20 mins or until reduced by half. Season with a pinch of salt to taste. Leave to cool.
3 If you are having the truffled mushroom topping, you can
make that now, too. In a large frying pan, heat the oil, then add the mushrooms and stir fry for a few
mins until they start releasing their juices. Add a few drops of truffle oil and a pinch of salt, and
keep stirring until most of the water has evaporated. Take off the heat, season with black pepper, stir
through the parsley and leave to cool.
4 Alternatively, if you are having the butternut squash
topping, heat the oven to 220C/200C fan/gas 7. Roast the squash in a tray with a little oil for 15 mins
or until cooked through. Meanwhile, lightly fry a few fresh sage leaves.
5 When the dough is ready, split it into 8 equal-sized
portions, then roll each out into a thin circle. Cover the bases with a tea towel when you’re not working
on them.
6 Heat the oven to 220C/200C fan/gas 7. Heat a pan on a
medium-high heat, then add the bases in batches, cooking each on 1 side only for 5 mins – making sure it
doesn’t burn. Turn down if necessary.
7 Remove the bases from the heat and place on a large baking
tray, uncooked side up. Next add the toppings of your choice. For the truffled mushroom, spread 2 tsp of
tomato sauce on each base, then top with some of the truffled mushrooms. For the margherita, spread 2 tsp
of tomato sauce on each base, then dot with a few bits of mozzarella, 4 olive halves and a basil leaf per
base. For the taleggio, red onion and rosemary, spread 2 tsp of tomato sauce on each base, then top with
a little taleggio, a few onion slices and a sprinkle of rosemary. For the butternut squash, simply
scatter over the roasted squash and top with a sage leaf. And for the courgette, top with courgette
slices tossed in olive oil, a little seasoning and a sprinkle of thyme leaves and chilli flakes.
8 Bake all the pizzas for 5 mins or until golden brown. Serve
immediately.
PIZZA BASE ONLY PER SERVING 148kcals – fat 1.1g – saturates 0.2g – carbs 28.9g – sugars 0.7g –
fibre 1.8g – protein 4.6g – salt 0.5g
MUSHROOM PIZZA (INC TOMATO SAUCE) PER SERVING 194kcals – fat 4.7g – saturates 0.8g – carbs 30.9g
– sugars 2.6g – fibre 2.3g – protein 4.6g – salt 0.5g
MARGHERITA PIZZA (INC TOMATO SAUCE) PER SERVING 226kcals – fat 7.0g – saturates 0.8g – carbs
30.9g – sugars 2.6g – fibre 2.3g – protein 5.7g – salt 0.6g
TALEGGIO PIZZA (INC TOMATO SAUCE) PER SERVING 213kcals – fat 5.7g – saturates 2.5g – carbs 31.5g
– sugars 3.0g – fibre 2.4g – protein 7.6g – salt 0.9g
BUTTERNUT SQUASH PIZZA PER SERVING 171kcals – fat 2.6g – saturates 0.5g – carbs 31.0g – sugars
1.8g – fibre 2.3g – protein 4.9g – salt 0.5g
COURGETTE PIZZA PER SERVING 165kcals – fat 2.6g – saturates 0.5g – carbs 29.3g – sugars 1.0g –
fibre 2.0g – protein 5.0g – salt 0.5g