Sunday, 3 November 2013

Two-ingredient Pizza

So I stumbled upon this recipe on and I decided to give it a go. It's super easy and it only takes two ingredients. However, every compromise comes with its fair share of downsides. The pizza crust will definitely not be thin and light like most pizza crusts we have come to know and love. It will end up being a bit chewy but yummy, nonetheless. Because the dough is very heavy, it can easily serve 6-8 people.
Pepperoni Pizza Margherita (serves 6-8)
Adapted from
1 cup Greek yoghurt or natural yoghurt
1 cup self-raising flour
Dried herbs (eg. oregano, parsley), to taste
Extra flour for dusting the board
1 tube pepperoni, thinly sliced
125g mozarella cheese
2-3 tomatoes
25g basil
Salt, to taste
Pepper, to taste
1. Preheat your oven at 220C.
2. Place greek yoghurt into a bowl and gradually add in self-raising flour while mixing. You don't need a mixer for this and you can just use your hands. Bring together to form a ball. If the dough is still wet, continue to add flour until it becomes stretchy. Be careful not to add too much flour because it will reduce the elasticity of the dough. I think I added like up to 200g more than the required amount for some reason. Some recipes called for a 2:1 flour to yoghurt ratio while this one calls for a 1:1 ratio. So don't be afraid to add more flour if you need to.
2. Sprinkle in some dried herbs to taste
3. Knead the dough on a well-floured board for 5-8 minutes. Roll into a pizza shape and add toppings.
4. Bake your pizza for 20-30 minutes or until the crust becomes golden brown and your cheese is melted.

Tadaa! (:

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