Anyone else love a good, simple margarita pizza? Tomato, cheese, basil – you can’t go wrong!
The base for these pizzas is a simple homemade flatbread. It gives a nice thin base and is pre-cooked in the frying pan so the pizzas only need a short time in the oven.
If you’re following a gluten-free diet, you can replace the plain flour with gluten-free self-raising flour. The resulting flatbreads crack more easily than gluten-containing ones but they’re perfect for a flat pizza base. The pizzas in my photograph are the gluten-free version (my sister has coeliac disease and I made them when family were coming over to help eat up some leftovers for dinner). She said they were the best gluten-free pizza bases she’s had, and everyone else liked them too.
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Anyone else love a good, simple pizza? Tomato, cheese, basil - you can’t go wrong! For those following a gluten-free diet, check out the notes below. This base is goooood!
PREPARE PIZZA BASES
Gently heat butter and milk in a medium saucepan. When butter has melted, remove from heat and stir in flour and salt. Tip dough onto a lightly floured surface. Knead for a few minutes until smooth. Wrap the ball of dough in plastic wrap and set aside for 15 minutes.
Pre-heat oven to 220°C (430°F) bake. Line two large oven trays with baking paper.
Use a potato peeler to thinly slice courgette into ribbons. Whisk together vinegar, water, sugar and salt in a bowl. Add the courgette, stir and set aside while you prepare the rest of the meal.
Thinly slice tomato and mozzarella.
Unwrap dough and cut into 4 portions. On a lightly floured surface, roll each portion out into a large circle about 2-3mm thick.
Heat a large frying pan over a medium-high heat. Toast pinenuts for the salad. Remove from pan and set aside.
Add olive oil to the pan and cook one of the bases for 1-2 minutes on each side. When it puffs up, press down with a spatula. Remove from the pan and repeat with the remaining bases.
Spread each base with 1 tablespoon tomato paste followed by 1 tablespoon pesto. Divide grated cheese evenly between each pizza, then add the tomato and, lastly, the mozzarella.
Bake pizzas for 5 minutes, then switch trays around and bake for a further 5 minutes.
Drain courgette and combine with rocket and pinenuts. Slice pizza, top with basil and serve with salad.
WINE MATCH: Go for a Pinot Gris.
GLUTEN-FREE OPTION: Replace the plain flour with gluten-free self-raising flour. The dough will be softer and a little more crumbly but still forms a great pizza base - the pizzas in my photo above are the gluten-free version!
INGREDIENT SWAP: You can switch out two thirds of a cup of plain flour for wholemeal flour, if you like, to make the bases slightly more nutritious.
STORING AND REHEATING: Package pizza separately to salad. Reheat pizza in the oven or microwave.