Homemade no yeast Pizza recipe
During lockdown we've been finding ourselves wanting a treat at the weekends. With limited take-away options available, or huge waiting times at the ones that are open, we decided it was time for our homemade pizza and prosecco night. Off we popped to the shop to get our pizza base ingredients, to find most of Sheffield have had the same idea and the yeast shelf was empty! So after a bit of research we stumbled across a way of making a really tasty homemade pizza base with just 4 ingredients! So if you find yourself in the same position or don't have any yeast in the house, give this recipe a try this weekend.
We were optimistic about making Pizza's without yeast, however it is so much quicker and tastes just as good. When using yeast some of you may know you have to leave it in a warm place for a couple of hours for the yeast to work its magic, before rolling into a pizza like shape, adding toppings and then cooking. We didn't have two hours and we didn't have the yeast, we literally made the base in 5 minutes, added our preferred toppings and watched it cook. Whilst sipping a few glasses of prosecco.
So after we admired our creations for a minute or two we sliced them up and dug in! We were pleasantly surprised at how good these no yeast pizzas taste and how simple they were to make. Whether your a sweet, savoury, simplistic or OTT pizza lover the choice is really yours on toppings. We wont judge the secret Pineapple Pizza people either! In our house we have similar tastes but one of us always goes a bit too OTT with the toppings, which we will warn this does result in a slightly soggy bottom. See both our creations below:
Prep time: 50 minutes Total time: 1hr 15 minutes Makes: 2 Pizzas Ingredients For the sauce 2 tbsp olive oil 1 onion finely chopped 1 large garlic glove crushed 1 400g can of chopped tomatoes 2 tbsp tomato puree 1 bay leaf 2 tbsp dried oregano 2 tsp brown sugar For the dough 350g plain flour 2 1/2 tsp baking powder 1 tsp salt 1 tbsp olive oil For the toppings 1/2 red onion thinly sliced Handful of spinach 3 chestnut mushrooms thinly sliced 1/4 yellow pepper thinly sliced Large pepperoni slices Mozzarella (depending on how cheesy you like it)
Get ingredients from Sharps of Sheffield
We recommend starting with the sauce as this takes longest
Heat the oil in a saucepan and add the onions. Fry on a low heat for around 10 minutes or until soft and golden.
Add the garlic fry for a further minute, before tipping in the tomatoes and Puree.
Add a bay leaf, oregano and sugar and bring to the boil. Lower the heat and simmer uncovered for 30 minutes.
Heat the oven to 180°c
In a bowl mix flour, baking powder and salt. Add a 1 tbsp of oil and 170ml of water. Mix until it forms a ball.
Flour a work surface and knead the dough for 2 minutes before separating into two balls and flatten into a disk shape. Grab the rolling pin and roll your preferred pizza shape!
Check your sauce has thickened, season with salt and pepper. Then pour into a large bowl or blender. If using a bowl, grab a stick blender and blitz until smooth.
Place pizza base onto a lined baking tray
Add pizza sauce along with toppings of your choice.
Place in pre-heated oven for 15 - 20 minutes.
Take a pic for the gram and tag @sharpsofsheffield.
We can't wait to see your pictures and your lovely faces in the shop again soon.