MKK - Michele's Keto Kitchen
1 Dough 4 Ways - Basic Pizza
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1 Dough 4 Ways - Basic Pizza
Rated 5.0 stars by 2 users
What is this Dough? I would say it's across between a pastry & bread. Soft in the middle and crusty on the outside. It's really fab & very versatile
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Obviously, make this pizza your own. But hopefully you'll agree this is the beginnings of a tasty pizza :-)
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This is part of a range of recipes "1 Dish 4 Ways - 1 Dough 4 Ways"
Here's the other recipes that will link into it:
Tear n Share Bacon & Parmesan Rolls
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For the whole recipe:
2072 Calories / 23g Carbs / 104g Protein / 172g Fat
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4 individual portions - each portion contains:
518 Calories / 5.7g Carbs / 26g Protein / 43g Fat
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Tips & Equipment:
Large bowl & spatula
Rolling pin
Greaseproof or silicon paper
Top tip from Helen Bouchard - wet your hands whilst working this dough, it's very sticky, but she loved it :-)
The longer you leave this dough the easier it is to handle
Ingredients
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1 batch Dough Base (follow this link to take you to the recipe)
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200g Tinned tomatoes
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30g Tomato puree
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20g Shallot - roughly chopped
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10g Olive oil
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1/4 tsp Garlic
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1/4 tsp Salt
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1/4 tsp Freshly ground pepper
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1/2 tsp Paprika
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1/2 tsp Dried oregano
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A little Sweetener - 1/2 tsp Truvia / Natvia / Pure Via Sweetener
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100g Fresh Mozzarella - although mine was frozen and sliced then cooked on the pizza from frozen :-)
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50g Parmesan - grated
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Optional - but it does look lovely - Green leaves to decorate, after it's cooked. Basil leaves would be traditional. But I've nearly always got rocket salad leaves in. So that'll do!
The Pizza Base
Tomato Sauce
Other Toppings
Directions
Oven 190C or Ninja 180C
The Pizza Base
Follow the directions for Dough Base recipe (follow this link to take you to the recipe)
Divide your dough into 4 equal dough portions, or 1 very big pizza to divide once cooked. As I'm cooking in the Ninja grill, I opted for 2 pizzas :-)
When rolling out with your rolling pin, you must roll between either oiled greaseproof or silicon paper. And don't forget, when handling this dough, it is very sticky. A bowl of water is your best friend! :-)
Line your tin, if it's not particularly non stick
Pre-bake in the Ninja for approx 5 - 7 minutes or a regular oven 10 minutes on the top shelf
Topping
Put all your sauce ingredients into a bullet, or use a hand blender & blitz until smooth
2 choices here, you can either pop these ingredients into a small saucepan and reduce for 5 minutes, to bring out those flavours, or cheat like I generally do and divide amongst the 4 pizzas or 1 large pizza
Add your mozzarella topping and bake for about 10 -15 minutes, depending on how crispy you like your pizzas
Enjoy :-)
