On the weekend, prepare these homemade pizzas and store them in the freezer until you need them. Perfect for an easy weeknight dinner or Friday pizza night!
- 500 g pack bread mix or pizza base mix
- a little plain flour, for rolling
- 6 Tbsp tomato pasta sauce or passata
- small bunch basil leaves, shredded
- 18 cherry tomatoes, halved
- 250 g ball mozzarella, torn (see tip, below)
- 25 g Parmesan (or vegetarian alternative), grated
- Make up the bread dough following pack instructions, and transfer to an oiled bowl to rise for about 1 hr.
- Knock back in the bowl by squashing all the air out of the dough with your fist. Divide the dough into 6 and roll each one on a lightly floured surface to a circle about 18cm in diameter. Put dough you’re not using under a damp tea towel or oiled cling film to stop it drying out.
- Put the pizza bases on large oiled baking trays – you may need 2 or 3. Spread 1 tbsp sauce or passata on each base, then scatter on the basil, tomatoes, mozzarella and Parmesan (or whatever you fancy). You can freeze the pizzas now, if you like, on the baking tray, wrapped in plastic wrap. Or if eating straight away, heat oven to 240C/220C fan. Cook for 8-12 mins, until crisp and golden. To cook from frozen, remove the plastic wrap and heat oven to 220C/200C fan. Bake for 10-14 mins until crisp and golden.
Make sure to dry the mozzarella well with kitchen paper – this will help to keep the pizza base really crisp.
Short on freezer space?
Don’t wrap the pizzas and trays with plastic wrap, open freeze instead. As soon as the pizzas are frozen solid, lift them off the trays and stack, using sheets of greaseproof paper or baking paper in between. Then wrap the whole stack in plastic wrap, or put in a large freezer bag – perfect if you’ll be grabbing just one or two at a time.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||6.2 g|
|Total carbohydrates||21.3 g|
|- Sugars||5.1 g|
|Dietary fibre||1.3 g|