dough | Skinny Jeans and the Inbetweens

The easiest 2 ingredient dough in the world to make, no waiting around for it to prove just knead, roll & top! Who doesn’t like pizza? It’s so versatile you can top this with whatever takes your fancy. Add some Roast Chicken or Prosciutto if you fancy a meat version just remember to add the additional points. Buffalo Mozzarella & Pesto would also be fantastic the dough is 10pp so you can play around with toppings & add points accordingly this one was 14 propoints for the entire pizza. Here’s the skinny:
For the Dough:

95g Self Raising Flour

100g 0% Fat Greek Yogurt

A Pinch of Salt

For the Sauce:

Passata

1 Tbsp Tomato Purée

Dried Oregano

Salt and Black Pepper

To Top:

Red Onion Finely Sliced

Red & Yellow Pepper Finely Sliced

Mushrooms Sliced

Basil Leaves

30g Grated Reduced Fat White Cheddar

30g Grated Reduced Fat Mozzarella

Mix the flour and yogurt together in a bowl with a tiny pinch of salt until it forms a dough. Sprinkle a Tbsp of flour on your work surface (this is accounted for in the points) and knead the dough for 5 minutes. Roll it out into a large thin base. Mix the sauce ingredients (as much passata as needed) and spread thinly over the base. Top with the cheese & toppings of your choice. Bake in a preheated oven at 190c for 15 to 20 minutes until cooked through & browning. Slice, serve & enjoy!

I made this the night after the Flatbread with Chicken Goujons recipe back in February as I had the flatbread dough already made up to hand. Very simple to throw together & a lovely weekend treat. Made for sharing, serves 2 at just 7pp for 1/2 the pizza or 4pp on F&H. Here’s the skinny;

1 Portion of Flatbread Dough:

Makes 6 at 6pp each, 1 Flatbread serves 2 people

250g Plain White Flour

3/4 of a tsp of Dried Yeast

1 tsp Sugar

1 tsp Olive Oil

A pinch of Salt

2 Tbsps of Fat Free Greek Yoghurt

120ml Water Mix the Flour, Yeast, Sugar & Salt in a bowl. Make a well in the centre & add the Yoghurt oil & half the water. Mix together & slowly add the rest of the water while forming a dough. Knead the dough for 10 minutes & palce in a bowl sprayed with sprayoil & cover. Leave in a warm place for 1 hour until it doubles in size. Knock back the air by punching the dough & divide into 6 evenly sized balls. Roll out the dough into a thin flat circle. Place on a baking sheet on greaseproof paper & leave for 20 minutes to rest. Fry the flatbread in a pan with sprayoil for 2 minutes each side or until browning in spots & bubbling slightly. For the Toppings:

1 Chicken Fillet

1 tsp Cajun Seasoning

A Few tbsps of Passata

1 tbsp Tomato Purée

1/2 tsp Dried Oregano

Salt & Pepper

40g Low Fat Buffalo Mozzarella

1/2 Red Onion

1/2 Red Pepper

A Handful of Spinach

A Handful of Rocket

1 Tbsp Sweetcorn Roast a chicken fillet sprinkled with cajun seasoning for approximately 25 mins in a preheated oven at 200c. Mix the passata, tomato puree, oregano, salt & pepper & spread over the flatbread. Top with the chicken, 40g low fat buffalo mozzarella, spinach, red onion, sweet red pepper & season with salt & black pepper. Bake at 200c for 10 to 15mins until veg is soft & cheese is melted. Remove from oven & garnish with Fresh Rocket & Sweetcorn. Enjoy!!!