YOGHURT PIZZA BASE

MAKES 2 medium pizzas PREP + COOK TIME 20 mins

1 cup Greek yoghurt

1 cup spelt flour (or plain)*

2 tsp baking powder

1/2 tsp salt

METHOD

Preheat the oven to 220ᵒC/200ᵒC fan and put two baking trays in the oven to heat.
To make the dough, combine the flour, baking powder and salt in a bowl and make a well in the middle. Pour in the yoghurt the stir with a fork to combine. When the mixture forms a rough dough, turn out onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 2 equal pieces and roll out into thin circles.
Top with chosen toppings (see below). You can add which ever toppings you like.
Carefully remove the hot baking trays from the oven; line with baking paper; dust baking paper with flour and lay the pizza bases on top. Bake for 8-10 minutes until beginning to rise then remove from the oven.

GEORGIE’S NOTES

I used spelt flour because it was in my cupboard however plain flour works perfectly as well.

MARGHERITA

3 tbsp tomato passata

4-5 slices mozzarella (100g)

Grated Parmesan cheese

Spoon passata over pizza base, using the back of the spoon to spread; evenly top with slices of mozzarella cheese; finish with a generous grating of parmesan cheese.

QUATTRO FORMAGGI

4 slices mozzarella (75g)

4 chunks gorgonzola cheese (60g)

3 large/thin slices provolone cheese (40g)

Grated Parmesan cheese

Evenly lay slices of mozzarella and provolone cheese over pizza base; evenly top with chunks of gorgonzola and finish with a generous grating of parmesan cheese.