Easy Peasy Homemade Pizzas

5 from 8 votes

A quick and easy way to make perfect homemade pizzas (with a super thin crust!) every time. With a couple of neat cheats and shortcuts, you can have freshly-made pizza on the table in just 30 minutes. (With a proper bread base NOT a scone pizza base!)

Course Main Course, Pizza

Cuisine British, Fusion, Italian

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 808kcal

Author Eb Gargano

Ingredients

Pizza bases

Either:

500 g packet white bread mix (I use Wrights Ciabatta Bread Mix)
350 ml lukewarm water
1 tablespoon olive oil

Or, if you’d rather make the bases from scratch:

500 g strong white bread flour
1 teaspoon salt
7 g fast action yeast
1 tablespoon oil
350 ml lukewarm water

Toppings suggestions:

350 g passata (I use Cirio Passata Rustica)
8 slices prosciutto
6 chestnut mushrooms sliced very thinly
1 red pepper sliced very thinly
A handful of black olives sliced
200 g cheddar cheese grated (or use mozzarella, if you prefer!)
2 teaspoons oregano
Black pepper

Metric - US Customary

Instructions

Preheat your oven to 230C / 210C fan / gas mark 8 / 450F. Grease 4 large or 8 small pizza trays using about a teaspoon of olive oil for each one.
If you are using a packet mix, simply follow the instructions on the packet. If you are making the pizza dough from scratch, mix together the flour, yeast and salt, then add the olive oil and stir. Slowly add the water until the mixture comes together to form a fairly dry dough. (You may not need all the water. Start with 300ml and see how it goes, add it in little bits after that.)
Knead the pizza dough for 5 minutes on a floured surface.
Divide the dough up into 4 equal sized pieces (or 8 if you are making small ones) – I use my scales to make this easier and more accurate.
Roll out each piece to the size of the pizza tray. The small ones should fit a 7 inch cake tin. The large ones will fit a 12 inch pizza tray. Put the rolled out dough in the pizza tins. If you don’t have a pizza tray, use a baking tray of a similar size instead.
Put 2 tablespoons of passata on each of the small pizzas and 4 tablespoons on the large ones. Spread the passata all over the base leaving a thin border all around the pizza. (As you can see from the photo above, my children never bother with the border!)
Add your toppings. I would use prosciutto, red pepper, mushrooms, olives, cheddar cheese, a sprinkling of oregano and a few twists of black pepper.
Put the pizzas in the oven for about 10 minutes, but check after 5 minutes. You may find you need to move the pizzas around so they cook evenly. If you are making a lot of pizzas, or if the pizzas have a lot of toppings on them, they make take a bit more time, so keep your eye on them.
The pizzas are ready when the cheese is bubbling and the base is a light golden brown and crispy, not soggy. (If you discover as you are cutting the pizza that the base is still a bit soggy, just pop it back in the pizza tray and back in the oven for a couple more minutes.)

Notes

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition