Anna's three-ingredient pizza dough with prosciutto, rocket and feta
7
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Recipe from Anna's cookbook, '50% weight loss, 100% healthier'. The latest food trend is making pizza dough with yoghurt. Well, being Italian, Anna loves pizza, and was doubtful this three-ingredient recipe could match the taste and texture of traditional yeast dough. But this is absolutely amazing! It works like magic with no compromise on taste and, best of all, it is so easy that anyone can do it.
Ingredients
White self-raising flour
1 cup(s), (150g)
Dried herbs
1 tsp, mixed variety
99% fat-free, plain or natural yoghurt, unsweetened
1 cup(s), (240g)
Polenta
1 tbs, for sprinkling
Canned diced tomatoes
⅓ cup(s), (80ml)
Mozzarella
50 g, grated
Prosciutto fat trimmed
4 slice(s), (4 x 12.5g slices)
Cherry tomatoes
8 individual, halved
Rocket
1 cup(s), (30g)
Reduced fat feta cheese
25 g, crumbled
Fresh basil
2 tbs, leaves
Instructions
1
Preheat oven to 200°C. Combine flour, dried herbs, ½ teaspoon salt and yoghurt in a medium bowl, stirring until a soft dough forms. Transfer dough to a lightly floured surface and knead for 5 minutes or until smooth.
2
Roll dough out between 2 sheets of baking paper, lightly dusted with flour, to approximately a 30 cm diameter circle. Sprinkle a large pizza tray with polenta. Peel top sheet of baking paper from dough and invert onto prepared tray. Peel remaining sheet of baking paper.
3
Spread diced tomato over base and sprinkle with mozzarella. Bake for 10–15 minutes or until golden and base is crisp. Serve topped with prosciutto, cherry tomatoes, rocket, feta and basil. Cut into slices to serve.
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