This pizza is healthy in that the base is made from 100% wholemeal flour as opposed to most bought pizzas which are made from white flour. 100% wholemeal flour contains fibre, B vitamins, vitamin E, minerals, protein all of which are stripped in the process of making white flour. The regular consumption of whole grain foods has been linked by researchers to a reduction of several diseases including heart disease and cancer, especially colon cancer.
The Scala sauce is quite salty but it isn’t because it contains added salt it is due to its high olive content. The G L of this pizza will be medium but it does contain a reasonable amount of fat. Please note that I am suggesting this pizza feeds six people, you would not want to eat it in large quantities. I find 1/6th of this pizza is ample served with a large salad. If you want to reduce the fat content you could choose a ricotta and spinach topping.
200g 100% Wholemeal flour
4 tsp baking powder
1 egg make up to 125ml with milk
1 jar sacla tomato and olive sauce
100g -150g Mozzarella cheese
1 tsp mixed Italian herbs
Any other topping of choice
- Pre heat the oven to 170 C
- Rub the fat into the flour
- Crack egg into a measuring jug and make up to 125ml with the milk
- Mix the egg mixture into the flour mixture and make into scone dough, you may need to add a little more milk if the mixture is dry
- Roll the mixture out gently on a generously floured surface into an8/10 inch round
- Roll the dough back over the rolling pin and lift carefully onto a baking sheet, the dough will be very soft but this is possible
- Spread the base with the sauce leaving a crust around the edge
- Slice or grate the cheese and place on top of the sauce
- Sprinkle the herbs on top of the cheese and arrange any other toppings on the pizza and bake in the oven for 20 minutes.
Serve with salad