Fridge clear out supreme pizza
Tomato pizza sauce
400g crushed tomatoes (1 tin)
2 garlic cloves, crushed
1 handful basil or oregano (optional)
salt and pepper
1 cup plain Greek yoghurt
1½ cup self-raising flour (plus extra for kneading)
pinch of salt (optional)
½ cup of shredded ham or salami
2 cloves of garlic, minced
½ onion, sliced
½ cup sliced mushrooms
½ cup of capsicum (fresh or jarred), thinly sliced
6 sun-dried tomatoes, thinly sliced
handful of green or black olives, sliced
fresh rocket or basil
½ cup of grated mozarrella or tasty cheese
- If using a pizza stone, place in oven or barbecue and heat at 200°C for about 10 minutes while you prepare the pizza. Or line a baking tray with baking paper.
- To make tomato pizza sauce, place tomatoes, garlic, herbs, salt and pepper in a small frying pan and boil on medium high heat for 10 minutes, or until sauce thickens. Stir occasionally and break up any lumps with your spoon. Set aside.
- For the dough, combine flour, salt and yoghurt in a bowl and mix well until it forms a ball.
- Turn ball out onto a clean, floured surface and knead for 5–10 minutes, adding flour as needed, until the dough feels elastic and less sticky.
- Roll out dough and top with pizza sauce and pizza toppings.
- Bake for 10–15 minutes or until crispy and golden.
Tip: The barbecue gives this pizza a perfectly crisp crust and an extra smoky flavour, but it can also be cooked in a conventional oven. Use an oven tray covered with baking paper if you don't have a pizza stone.
Leftovers: Pizza dough (uncooked) can be frozen. Make a double batch and freeze half for a quick meal another night.
Variation: The topping variations for this are endless. Some of our favourite ingredients include pesto, mushrooms, capers, cherry tomatoes, thinly sliced zucchini, grilled artichokes, fresh prawns, diced chorizo, thinly sliced roast beef... the list goes on!