Makes: 2, Calories: 1183, Time: 1 hr

Ingredients

Base: 2 x 12" (thin crust)

• 1 tbsp oil.  124
• 200g self raising flour.  671
• 200g any plain yogurt (Greek LF).  149

Toppings: 2 x 12" Pizza

• 1 tbsp tomato purée.  13
• 100g passata.  28
• 2 tsp garlic purée.  34
• 1 Jubilee tomato, sliced, deseeded.  15
• ¼ pepper, sliced.  13
• ¼ onion, sliced.  19
• 2 button/chestnut mushrooms, sliced.   10
• 120g Italian antipasto meat selection (Milano salami 160, Napoli salami 140, prosciutto 117)
• ½ tsp dried basil (optional)
• 150g mozzarella ball, sliced.  347
• 75g mature cheddar, grated.  311

Method

1. Preheat oven and pizza tray to 230°C Fan/Gas Mark 9.
2. In large mixing bowl; Mix flour and yogurt to form dough.
3. Kneed on well-floured surface to bring together into smooth ball.
4. Roll into 2x, 12" circles.
5. In 12" frying pan; Heat oil on medium high for 2 mins. Place rolled dough base in pan. Fry 2 mins.
6. Flip base. Fry 2 mins more.
7. In small Pyrex bowl; Mix together passata, tomato purée and garlic purée.
8. Transfer base to hot pizza tray.
9. Compile pizza quickly, spreading tomato sauce on base first, then add basil, meat and veg. Top with cheeses.
10. Bake for 6 mins to caramelise cheese.

Calories per pizza = 1183