Homemade Family Pizzas

The Thrifty Family Kitchen

Homemade Family Pizzas

A low-cost Friday-night pizza with an easy homemade base and flexible toppings.

Making pizza at home costs much less than ordering one and lets everyone choose their own toppings. This dough can become four smaller pizzas or two large family pizzas.

4PORTIONS
20 minPREPARATION
15 minCOOKING
EasyDIFFICULTY

Allow time for the dough to rise

The hands-on work is short, but the dough needs approximately one hour in a warm place. Start it before you need dinner, then prepare the toppings while it rises.

Ingredients

  • 500g plain flour or strong white bread flour
  • 7g dried yeast
  • 300ml warm water
  • 1 tablespoon vegetable oil, plus a little for the bowl
  • A small pinch of salt
  • 500g passata
  • 1 teaspoon mixed dried herbs
  • 150g cheddar or mozzarella, grated
  • A handful of frozen mixed vegetables, defrosted and drained

Method

  1. Place the flour, yeast and a small pinch of salt in a large bowl. Keep the salt and yeast on separate sides of the bowl initially.
  2. Pour in most of the warm water and the tablespoon of oil. Mix with a spoon or clean hands, adding the remaining water gradually until a soft dough forms.
  3. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smoother and springy. If it sticks, dust the surface very lightly rather than adding lots of flour.
  4. Place the dough in a lightly oiled bowl, cover it and leave in a warm place for around one hour, or until roughly doubled in size.
  5. Mix the passata with the dried herbs. Defrost the vegetables and pat them dry so they do not make the pizzas soggy.
  6. Heat the oven to 220°C/200°C fan/Gas 7. Place baking trays in the oven to heat if they are sturdy enough to handle safely.
  7. Gently press the air from the risen dough. Divide it into four pieces for individual pizzas or two pieces for larger ones.
  8. Roll or press each piece into a thin base on baking paper. Keep the centre thinner than the edge because it will rise in the oven.
  9. Spread the passata thinly across each base, leaving a small border. Add the grated cheese and vegetables without overloading the dough.
  10. Transfer the pizzas and baking paper onto the hot trays. Bake for 12–15 minutes until the bases are cooked and golden and the cheese is bubbling.
  11. Allow the pizzas to stand for a few minutes before slicing, particularly when serving children, as the cheese and sauce will be very hot.

Avoid a soggy base

Use only a thin layer of sauce and drain wet toppings thoroughly. Heating the baking trays first also gives the bottom of the dough an immediate burst of heat.

Low-cost topping ideas

  • Sweetcorn, peas, sliced onion or finely chopped pepper
  • Leftover cooked chicken, used only if it was stored safely
  • A small amount of sliced sausage, cooked before adding
  • Leftover tomato sauce instead of passata
  • A mixture of cheddar and any other cheese that needs using
  • For dairy-free pizzas, use a suitable alternative or make a vegetable pizza without cheese

Making ahead and storing

  • Make the dough earlier and let it rise slowly in the fridge in a covered bowl. Bring it towards room temperature before shaping.
  • Cool leftover pizza and refrigerate it within two hours.
  • Eat refrigerated leftovers within 48 hours, cold or reheated once until piping hot.
  • Freeze cooled cooked slices between pieces of baking paper for up to three months.

Keep following the challenge

See the full Week 1 plan or browse all of the Thrifty Family Kitchen recipes.

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