Ingredients
- 450 grams self-rising flour (3 cups)
- 1 1/4 cups Greek-style yoghurt, reduced-fat
- 1/3 cup tomato passata
- 200 grams tomatoes (sweet solanato recommended but any small tomato such as cherry will do)
- 1/2 cup ricotta cheese (smooth, 120 grams)
- 100 grams salami, thinly sliced
- 1 zucchini, shaved into ribbons
- 1/2 cup finely grated Parmesan cheese
- Basil leaves, to garnish
How to Make
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Step 1: Preheat oven to 220C and preheat two oven or pizza trays.
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Step 2: Place flour in a large bowl and make a well in the centre and add yoghurt and 1/2 teaspoon salt and mix with a wooden spoon to form a soft dough and then knead on a lightly floured surface until smooth.
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Step 3: Divide dough into 2 pieces and on a piece of lightly floured baking paper, roll each piece of dough to 28cm rounds.
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Step 4: Spread each round with passata and using baking paper, lift pizza bases onto preheat trays and bake for 8 minutes.
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Step 5: Meanwhile, make a slit in each tomato and squeeze out the seeds and discard, then tear tomatoes in half.
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Step 6: Spread ricotta over bases and top with salami, tomatoes and zucchini and sprinkle with parmesan and season with salt and pepper and bake pizzas for a further 10 to 12 minutes or until bases and golden and crisp and garnish with basil leaves.
We hope you enjoy this recipe!
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