These pizza snacks will keep all the family happy and guests satisfied – in a hurry!
Ingredients
- 2 x 7g sachet dry yeast
- 2 teaspoon caster sugar
- 2 cup wholemeal plain flour
- 2 1/2 cups plain flour
- 2 teaspoon sea salt
- 2 tablespoon olive oil
Barbecue meatlovers pizza
- 500g lean beef mince
- 1 1/2 teaspoons dried Italian herbs
- 2 garlic cloves, crushed
- 1 egg
- 1 cup fresh breadcrumbs
- 1 tablespoon olive oil
- 1/3 cup barbecue sauce
- 1 medium red onion, cut into thin wedges
- 1 large red capsicum, thinly sliced
- 1 cup grated pizza cheese
Tomato and basil pizza
- 400g punnet tomato medley mix
- 1 teaspoon dried oregano
- 1 garlic clove, crushed
- 2 tablespoons olive oil
- 1 cup grated pizza cheese
- 1/4 cup fresh basil leaves
Method
- Step 1Make pizza dough: Place yeast, sugar and 1 cup warm water in a jug. Whisk to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
- Step 2Sift flours into a large bowl. Add salt, yeast mixture and oil. Mix to form a soft dough. Turn out onto lightly floured surface. Knead for 5 to 7 minutes or until smooth and elastic. Place in a large oiled bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size.
- Step 3Using your fist, punch down centre of dough. Turn onto a lightly floured surface. Knead for 20 to 30 seconds or until smooth. Divide dough in half. Roll out each half into a 25cm round. Place rounds on 2 greased pizza trays. Divide sauce between rounds.
- Step 4Meanwhile, make barbecue pizza Combine mince, herbs, garlic, egg and breadcrumbs in a bowl. Season with salt and pepper. Using damp hands, roll 2 teaspoons meat mixture into balls. Place on a plate.
- Step 5Heat 2 teaspoons oil in a frying pan over medium-high heat. Add half the meatballs. Cook, turning, for 3 to 4 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with remaining oil and meatballs.
- Step 6Preheat oven to 240°C/220°C fan-forced. Spread 1 pizza base with half the barbecue sauce. Top with half the onion, capsicum and meatballs. Sprinkle with half the cheese. Repeat with 1 pizza base and remaining barbecue sauce, onion, capsicum, meatballs and cheese.
- Step 7Make tomato and basil pizza Halve tomatoes. Place in a bowl. Add oregano, garlic and oil. Season with salt and pepper. Stir to combine. Sprinkle 1/4 cup cheese over 1 remaining pizza base. Spoon over half the tomato mixture. Sprinkle with 1/4 cup cheese. Repeat with remaining pizza base, tomato mixture and cheese.
- Step 8Cook 2 pizzas at a time for 20 minutes or until bases are crisp and cheese melted. Sprinkle tomato pizzas with basil. Serve.
- Low sugar
Nutrition
2731 kj
Energy
25g
Fat Total
9g
Saturated Fat
8g
Fibre
33g
Protein
87mg
Cholesterol
951.16mg
Sodium
9g
Carbs (sugar)
69g
Carbs (total)
All nutrition values are per serve
Notes
To freeze pizza bases: Wrap bases individually (without toppings) on trays, covered in plastic wrap. Freeze for up to 3 months.
To freeze meatballs: Place cooked meatballs, in a single layer, in an airtight container or snap-lock bag. Freeze for up to 2 months.
To cook: Remove bases from freezer. Remove plastic wrap. Sprinkle with toppings (including frozen meatballs). Bake for 20 minutes or until golden and crisp. Serve.
- Author: Claire Brookman
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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